Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices
作者： Aneta Wojdyło , Mirosława Teleszko , Jan Oszmiański
DOI: 10.1111/IJFS.12490
关键词:
摘要: Summary In this study, were compared and characterised some of the physicochemical quality parameters as yield, turbidity its stability turbidity, viscosity, colour, dry matter, total soluble solid (TSS), titratable acidity (TTA), pH quince juices accessions well different 11 cultivars before after 6 months storage time at 4 30 °C. Quince fruits used for first to prepare juices. The effect on juice yield was observed. content TSS, TTA value, colour in analysed depended not only but also conditions. Juices by a significant variation value their slight viscosity. This information may be industry starting point producers natural attractive from fruits.
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