Effect Processing Sensory Quality (20 results)
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Published by LAP LAMBERT Academic Publishing 2011-02-08 2011
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Taschenbuch. Condition: Neu. EFFECT OF PROCESSING ON SOME QUALITY ATTRIBUTES OF MANGO FRUIT LEATHER | Development of Mango (Mangifera indica) Fruit Leather: Physicochemical, Textural, Microbiological & Sensory Analysis | Binyam Tesfaye | Taschenbuch | 152 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844306293… | Verantwortliche Person für die EU: OmniScriptum GmbH & Co. KG, Bahnhofstr. 28, 66111 Saarbrücken, info[at]akademikerverlag[dot]de | Anbieter: preigu.
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The seasonal production of mango is an opportunity for the utilization of the fruit and minimizing post-harvest loss, particularly in developing countries. The influence of processing on some quality attributes of mango fruit leather dev…eloped from two fruit varieties namely, Keitt (local mango) and Tommy Atkins (export standard mango) was studied in Ethiopia. The research experiment was conducted using an electrical oven and convective hot air dryer to determine required minimum drying time to puree load. The major factors considered to have an effect on the fruit leather quality were drying temperature, puree load and mango variety. The developed mango fruit leather underwent physico-chemical,textural, Microbiological and sensory analysis. The data obtained was analyzed using SPSS version 17 statistical software. The project covered the process and analysis of mango fruit leather and its development at a laboratory scale. Additionally, an economical feasibility study was conducted and recommendations made. This book will be an asset for those interested in the effect of fruit processing on product quality and developing technology at an industrial level.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In order to obtain high-quality food products, we need to control them from their origin. This ranges from the crops themselves to the reception of raw materials at the factory. The effect of industrial processing on the final quality of food i…s an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food.This Special Issue focuses on the effect of thermal and non-thermal treatment on the shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit-, vegetable-, and meat-based products.
