Effect of Storage on Flavour, Colour and Other Sensory Qualities Of Sugarcane Juice (Saccharum Officinarum) Yellow Cane

A study was conducted to determine the effects of storage on the flavour and sensory attributes of sugarcane juice. Freshly extracted sugarcane juice was stored at 25 ± 20C and 5 ± 20C for IS-days. The parameters measured were colour, acidity (pH and TA), acidic phenolics and flavour. The sensor...

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Bibliographic Details
Main Author: Mahmoud Al-Hasan, Khaleel Abdul Fattah
Format: Thesis
Published: 2000
Online Access:http://psasir.upm.edu.my/id/eprint/8426/1/FSMB_2000_17_A.pdf
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