EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS. | ||||
Journal of Food and Dairy Sciences | ||||
Article 4, Volume 28, Issue 6, June 2003, Page 4773-4777 PDF (207.17 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2003.244685 | ||||
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Authors | ||||
Afaf Hanem M. Ramadan,1; R. H. Sucker2 | ||||
1Dept. 0' Home Economic, Fac. of Specific Education, Mansoura University - EI-mansoura -Egypt, | ||||
2Dept. 0' food Industries, Fac, of Agric. Mansoura University - EI- Mansoura -Egypt, | ||||
Abstract | ||||
Peach Fruits are designated into two main groups: clingstone and freestone. In these study clingstone peach Iruils Its flesh adheres tighUy to the pit which are common and preferred for both precessing ( pulping and jam making ). Moisture content. Tss, Brlxlacid ratio, pH value, sugars, ascorbic acid ,total carotene, anthocyanein' were analyzed in fresh fruits, and afler processing for pulping end jam making . It was obsefV8d from out data take durYlg pulping of peach fruits and jam making ,that ascorbic acid and color pigments markedly were affected by precessing and operation | ||||
Keywords | ||||
Peach Fruits; CHng stone; Sultani Cullivar; Chemical CompOSition. Pulping and jam making process | ||||
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