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Antonio J. Pérez-López Felipe Beltran Marta Serrano-Megías Domingo Saura López Ɠngel A. Carbonell-Barrachina 《European Food Research and Technology》2006,222(5-6):516-520
The most natural way of improving the color of orange juices is by adding other juices, which provide a more intense coloration.
The US legislation allows the addition of up to 10% of mandarin juice to the orange juice to improve its color. The first
objective of this study was to compare the color characteristics of juices from 11 mandarin cultivars, currently being grown
in Spain. Experimental results proved that only the green-red coordinate, a*, of the orange juices can be improved by adding mandarin juice. The mandarin cultivar that provided a juice with the highest
values of a* was Clemenules. Once this selection was made, the effects of adding mandarin juice at different ratios, up to 10%, on the
color characteristics of the orange juice were studied. Values of the a* coordinate went from 5.50 for the pure orange juice up to 6.29 for the mixture of 90% orange juice plus 10% of mandarin
juice. Finally, hedonic tests proved that regular juice consumers preferred the color of mandarin juice to that of orange
juice and that they liked better the color of the juice mixture containing 10% mandarin juice than that containing 3% mandarin
juice. 相似文献
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