Evaluation of physicochemical characteristics for some pineapple and mango fruit compote

Fruits are vegetable foods that can be consumed both fresh or processed into juices, syrups, jams, fruit compotes, etc.A popular form often used for preserving fruit in cold periods, are fruit compotes. Pineapples and mango fruit are consumed fresh, cooked, juiced and also can be preserved. The aimo...

Teljes leírás

Elmentve itt :
Bibliográfiai részletek
Szerzők: Cozma Antoanela
Velciov Ariana
Petcu Mihaela
Cretescu Iuliana
Vlad D. Mircov
Micula Lia
Popescu Sofia
Testületi szerző: International Symposium on Analytical and Environmental Problems (22.) (2016) (Szeged)
Dokumentumtípus: Könyv része
Megjelent: 2016
Sorozat:Proceedings of the International Symposium on Analytical and Environmental Problems 22
Kulcsszavak:Analitikai kémia, Gyümölcs
Online Access:http://acta.bibl.u-szeged.hu/56047
Leíró adatok
Tartalmi kivonat:Fruits are vegetable foods that can be consumed both fresh or processed into juices, syrups, jams, fruit compotes, etc.A popular form often used for preserving fruit in cold periods, are fruit compotes. Pineapples and mango fruit are consumed fresh, cooked, juiced and also can be preserved. The aimof the study was to evaluate physicochemical characteristics (pH, total soluble solids (TSS), conductivity and viscosity) in case of some exotic fruit compotes. In the experimental part were analyzed different samples of pineapple and mango fruit compote prepared by us, simply just from fruit, with sweetener and with the addition of brown sugar. The pH was measured using a pH meter mark OP-211/2 connected with combined electrode OP-0808P according to the AOAC methods, the total soluble solids using a refractometer Abbe. Electrical conductance was determined by conductometer OK 112 and viscosity using Ubbelohde-type viscometer.
Terjedelem/Fizikai jellemzők:103-106
ISBN:978-963-306-507-5