Isaacs, A.R. (1986) The freezing of mango slices (Mangifera indica var. Kensington). Food Technology in Australia, 38 (9). pp. 383-385.
'Kensington' mango slices were frozen with sucrose syrup, with dry sucrose and without sugar addition, using blast freezing at -30°C, and still air freezing at -18°C. According to taste panel assessment, slices frozen in syrup were best. A syrup strength of 200 g/L was sufficient to produce a high quality product. the blast-frozen slices had a higher texture score than the still air-frozen slices.
|Additional Information:||© The Council of Australian Food Technology Associations, Inc.|
|Keywords:||Freezing; mango; blast-frozen; air-frozen; syrup concentraton.|
|Subjects:||Plant culture > Harvesting, curing, storage|
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Stonefruit
|Deposited On:||24 Dec 2007|
|Last Modified:||14 Mar 2011 06:48|
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