A RESEARCH NOTE: EFFECT OF SUGAR TYPES AND CITRIC ACID CONTENT ON THE QUALITY OF CANNED LYCHEE
Autor: | Ming Chang Wu, Chin Shu Chen |
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Rok vydání: | 1999 |
Předmět: | |
Zdroj: | Journal of Food Quality. 22:461-469 |
ISSN: | 1745-4557 0146-9428 |
Popis: | The effects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau-yen and No-mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could be reduced and a better texture of lychee flesh maintained if the sugar content in the syrup was adjusted nearly to that of the fruit flesh. Among the sugar types tested, sugar mixtures which had the same ratio ofsugar types in the syrup as in lychee flesh provided better quality in canned lychee flesh than sucrose alone. |
Databáze: | OpenAIRE |
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