[引用][C] Utilization of bael (Aegle marmelos Correa.) for preparation and preservation of pulp

T Chand, R Gehlot - Research on Crops, 2006 - GAURAV SOCIETY OF ARIC

Utilization of bael (Aegle marmelos Correa.) for preparation and preservation of pulp.

TC Tarsem Chand, RG Rakesh Gehlot - 2006 - cabidigitallibrary.org
The bael fruit pulp was extracted by the addition of water equal to the weight of the pulp (with
seeds and fibres), heating at 80° C for one minute, and then passing through a 20-mesh
stainless steel sieve. The palatability of the extracted bael fruit pulp was improved by
adjusting the brix and acidity with different treatments. The physicochemical changes and
organoleptic quality of bael pulp were assessed. The total sugar and reducing sugar
contents, acidity, and browning were increased, whereas ascorbic acid and total phenol …
以上显示的是最相近的搜索结果。 查看全部搜索结果