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Utilization of palm sugar in the preparation and preservation of fruit products.
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Ranganna, S. Siddappa, G. S. |
| Abstract | Palm sugar, when utilized in the preparation of fruit p.roducts, causes discolouration of the product, leaves an undesirable sediment and results in slight haziness in the case of transparent products. It Mfects the taste of delicately-flavoured fruits like oranges. This sugat can, however, be utilized in the preparation of certain fruit products like jams, squashes, syrups, etc., which have a dark or deep colour especially those made from highly ("olouted and flavoured fruits like plums, berry fruits, pomegranate, jaman, etc., without any marked deleterious change in their flavour. |
| Starting Page | 367 |
| Ending Page | 370 |
| Page Count | 4 |
| File Format | |
| Journal | Food Science. |
| Volume Number | 9 |
| Language | English |
| Access Restriction | Authorized |
| Subject Keyword | Processed foods Fruits Gur |
| Content Type | Text |
| Resource Type | Article |
