Evaluation of physicochemical characteristics for some pineapple and mango fruit compote

Cozma Antoanela and Velciov Ariana and Petcu Mihaela and Cretescu Iuliana and Vlad D. Mircov and Micula Lia and Popescu Sofia: Evaluation of physicochemical characteristics for some pineapple and mango fruit compote.

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Abstract

Fruits are vegetable foods that can be consumed both fresh or processed into juices, syrups, jams, fruit compotes, etc.A popular form often used for preserving fruit in cold periods, are fruit compotes. Pineapples and mango fruit are consumed fresh, cooked, juiced and also can be preserved. The aimof the study was to evaluate physicochemical characteristics (pH, total soluble solids (TSS), conductivity and viscosity) in case of some exotic fruit compotes. In the experimental part were analyzed different samples of pineapple and mango fruit compote prepared by us, simply just from fruit, with sweetener and with the addition of brown sugar. The pH was measured using a pH meter mark OP-211/2 connected with combined electrode OP-0808P according to the AOAC methods, the total soluble solids using a refractometer Abbe. Electrical conductance was determined by conductometer OK 112 and viscosity using Ubbelohde-type viscometer.

Item Type: Conference or Workshop Item
Journal or Publication Title: Proceedings of the International Symposium on Analytical and Environmental Problems
Date: 2016
Volume: 22
ISBN: 978-963-306-507-5
Page Range: pp. 103-106
Event Title: International Symposium on Analytical and Environmental Problems (22.) (2016) (Szeged)
Related URLs: http://acta.bibl.u-szeged.hu/55893/
Uncontrolled Keywords: Analitikai kémia, Gyümölcs
Additional Information: Bibliogr.: 106. p. ; összefoglalás angol nyelven
Date Deposited: 2018. Dec. 11. 13:38
Last Modified: 2022. Aug. 08. 15:48
URI: http://acta.bibl.u-szeged.hu/id/eprint/56047

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