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Effect of the addition of commercial pectin and ethylene diamine tetra acetic acid on quality parameters of mandarin nectars [electronic resource].

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Sulieman, M

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Language: English Summary language: Arabic Description: p.557-570Other title:

تأثير إضافة البكتين التجارى واثيلين داى امين تترا اسيتك اسيد على جودة مشروب اليوسفى [Added title page title]

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Annals of agricultural science, 2004 v. 49 (2) [electronic resource].

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In: Annals of Agricultural Science 2004.v.49(2)Summary: Mandarin nectar is considered one of the dominant citrus beverage. It contains valuable nutrients, pleasant aroma" and a vital role in human body. Quality parameters of mandarin nectars such as cloud stability, viscosity, color, and vitamin C content control the consumer acceptance of these products. The results indicated that nectar containing 30 and 40% juice gave poor vitamin C, color, aroma, taste, mouthfeel and cloud stahility comparing with the nectar having 50% juice.

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Mandarin nectar is considered one of the dominant citrus beverage. It contains valuable nutrients, pleasant aroma" and a vital role in human body. Quality parameters of mandarin nectars such as cloud stability, viscosity, color, and vitamin C content control the consumer acceptance of these products. The results indicated that nectar containing 30 and 40% juice gave poor vitamin C, color, aroma, taste, mouthfeel and cloud stahility comparing with the nectar having 50% juice.

Summary in Arabic.

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