Chemical Changes in Citron Fruit Bars Due to pH Changes During Processing
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How to Cite

Cancel, L. E., & de Hernández, E. R. (1977). Chemical Changes in Citron Fruit Bars Due to pH Changes During Processing. The Journal of Agriculture of the University of Puerto Rico, 61(3), 279–289. https://doi.org/10.46429/jaupr.v61i3.10425

Abstract

pH was a determinant factor in the resulting chemical composition of citron fruit bars as shown by a study where this preserve was prepared at pH 3.4, 3.7, 4.1, and 4.3. Vitamin C destruction increased with decreasing pH, except in the case of fruit bars at 4.1 and 4.3, where a reverse tendency seemed to appear. Total acidity in the product was directly related to the pH. Reducing and non-reducing sugars agreed with results reported in the literature related to the inversion of sucrose. In preparing citron fruit bars with sucrose, a pH of 4.1 is recommended.

https://doi.org/10.46429/jaupr.v61i3.10425
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