Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial
Two methods of processing carambola fruit cordial were compared using a cold method (CM) and a hot method (HM). Characteristics of the freshly prepared product were compared. Samples were later prepared at 35 °, 45 ° and 55 ° Brix concentrations and stored at 25 °C and 5 °C. The responses measured d...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier Science
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51103/ http://psasir.upm.edu.my/id/eprint/51103/1/51103.pdf http://psasir.upm.edu.my/id/eprint/51103/7/1-s2.0-S0308814696000398-main.pdf |
| _version_ | 1848851742295326720 |
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| author | Yusof, Salmah Chiong, Lee Kok |
| author_facet | Yusof, Salmah Chiong, Lee Kok |
| author_sort | Yusof, Salmah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Two methods of processing carambola fruit cordial were compared using a cold method (CM) and a hot method (HM). Characteristics of the freshly prepared product were compared. Samples were later prepared at 35 °, 45 ° and 55 ° Brix concentrations and stored at 25 °C and 5 °C. The responses measured during storage were changes in pH, titratable acidity, ascorbic acid content, Brix, viscosity, colour, pulp sedimentation and sensory attributes of colour and taste. The pH remained stable during storage but did not show any correlation with titratable acidity, which fluctuated. The ascorbic acid content decreased. Temperature seemed to have an effect on Brix and viscosity values, colour and pulp sedimentation. The 35 ° and 45 ° Brix CM cordials stored at 5 °C were more acceptable in terms of colour and taste. CM did not seem to be a feasible technique for producing cordial from fresh fruit. |
| first_indexed | 2025-11-15T10:27:01Z |
| format | Article |
| id | upm-51103 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:27:01Z |
| publishDate | 1997 |
| publisher | Elsevier Science |
| recordtype | eprints |
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| spelling | upm-511032024-08-07T23:51:50Z http://psasir.upm.edu.my/id/eprint/51103/ Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial Yusof, Salmah Chiong, Lee Kok Two methods of processing carambola fruit cordial were compared using a cold method (CM) and a hot method (HM). Characteristics of the freshly prepared product were compared. Samples were later prepared at 35 °, 45 ° and 55 ° Brix concentrations and stored at 25 °C and 5 °C. The responses measured during storage were changes in pH, titratable acidity, ascorbic acid content, Brix, viscosity, colour, pulp sedimentation and sensory attributes of colour and taste. The pH remained stable during storage but did not show any correlation with titratable acidity, which fluctuated. The ascorbic acid content decreased. Temperature seemed to have an effect on Brix and viscosity values, colour and pulp sedimentation. The 35 ° and 45 ° Brix CM cordials stored at 5 °C were more acceptable in terms of colour and taste. CM did not seem to be a feasible technique for producing cordial from fresh fruit. Elsevier Science 1997 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51103/1/51103.pdf text en http://psasir.upm.edu.my/id/eprint/51103/7/1-s2.0-S0308814696000398-main.pdf Yusof, Salmah and Chiong, Lee Kok (1997) Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial. Food Chemistry, 59 (1). pp. 27-32. ISSN 0308-8146 http://www.sciencedirect.com/science/article/pii/S0308814696000398 10.1016/S0308-8146(96)00039-8 |
| spellingShingle | Yusof, Salmah Chiong, Lee Kok Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| title | Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| title_full | Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| title_fullStr | Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| title_full_unstemmed | Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| title_short | Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| title_sort | effects of brix, processing techniques and storage temperature on the quality of carambola fruit cordial |
| url | http://psasir.upm.edu.my/id/eprint/51103/ http://psasir.upm.edu.my/id/eprint/51103/ http://psasir.upm.edu.my/id/eprint/51103/ http://psasir.upm.edu.my/id/eprint/51103/1/51103.pdf http://psasir.upm.edu.my/id/eprint/51103/7/1-s2.0-S0308814696000398-main.pdf |