CANTALOUPE (SAMSORY) JUICE PRODUCTION AND SENSORY EVALUATION OF THE JUICE

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MAGHSOUDI V.; YAGHMAEI S.; GHORAT K.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INDUSTRIAL ENGINEERING & MANAGEMENT SHARIF (SHARIF: ENGINEERING) Year:2005 | Volume:20 | Issue:28 Page(s): 61-64

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Information Journal Paper

Title

CANTALOUPE (SAMSORY) JUICE PRODUCTION AND SENSORY EVALUATION OF THE JUICE

Author(s)

MAGHSOUDI V. | YAGHMAEI S. | GHORAT K. | Issue Writer Certificate

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Abstract

The bottled sterilized nector and juice from cantaloupe (musk-melon) var. (cucumic melo cantalupensis), which is called Samsory (in Iran), was prepared. Sugar was added to juices in order to increase the Brix to 12-13°. The acidity was adjusted by citric acid addition. 5 samples of juices with different additives (ascorbic acid, citric acid and pectinase) were prepared and were kept at room temperature for three months. Sensory evaluations of the products were carried out. A panel of 40 judges was asked to follow the prescribed charts. Sample No. 4 (fruit juice + citric acid to pH 3) was more acceptable than the others in terms of color, flavor and taste.

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APA: Copy

MAGHSOUDI, V., YAGHMAEI, S., & GHORAT, K.. (2005). CANTALOUPE (SAMSORY) JUICE PRODUCTION AND SENSORY EVALUATION OF THE JUICE. INDUSTRIAL ENGINEERING & MANAGEMENT SHARIF (SHARIF: ENGINEERING), 20(28), 61-64. SID. https://sid.ir/paper/107610/en

Vancouver: Copy

MAGHSOUDI V., YAGHMAEI S., GHORAT K.. CANTALOUPE (SAMSORY) JUICE PRODUCTION AND SENSORY EVALUATION OF THE JUICE. INDUSTRIAL ENGINEERING & MANAGEMENT SHARIF (SHARIF: ENGINEERING)[Internet]. 2005;20(28):61-64. Available from: https://sid.ir/paper/107610/en

IEEE: Copy

V. MAGHSOUDI, S. YAGHMAEI, and K. GHORAT, “CANTALOUPE (SAMSORY) JUICE PRODUCTION AND SENSORY EVALUATION OF THE JUICE,” INDUSTRIAL ENGINEERING & MANAGEMENT SHARIF (SHARIF: ENGINEERING), vol. 20, no. 28, pp. 61–64, 2005, [Online]. Available: https://sid.ir/paper/107610/en

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