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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
2000
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8426/1/FSMB_2000_17_IR.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!