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http://dspace.mediu.edu.my:8181/xmlui/handle/123456789/8337| Title: | CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE |
| Keywords: | sensory analysis osmosis Cucumis melo L. Mangifera indica L. Anacardium occidentale L. |
| Issue Date: | 1-Jun-2013 |
| Publisher: | Sociedade Brasileira de Fruticultura |
| Description: | Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested. |
| URI: | http://koha.mediu.edu.my:8181/jspui/handle/123456789/8337 |
| Other Identifiers: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000300020 http://www.doaj.org/doaj?func=openurl&genre=article&issn=01002945&date=2001&volume=23&issue=3&spage=551 |
| Appears in Collections: | Agriculture and Food Sciences |
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