02040nam a22001817a 4500 OSt 20250331101106.0 250331b |||||||| |||| 00| 0 eng d NVSU Calomente, Margie M. Determination of optimum pasteurization temperature for citrus (Citrus sinensis), tomato (Solanum lycopersicum), guyabano (Annona muricata Linn) juice/ Margie M. Calomente Bayombong: Nueva Vizcaya State University; 2011. xiv, 56 leaves : photos ; 28 cm. This study aimed to determine the optimum temperature in the pasteurization of citrus juice, tomato juice and guyabano juice, to compare the optimum temperature in the pasteurization of the fruit juices, (citrus, tomato and guyabano) and to find out which fruit juice has the best quality in terms of flavor/taste, color/appearance and consistency after pasteurization under different time temperature combinations. Results showed no significant differences among all treatments in terms of general acceptability, consistency, color/appearance, and flavor/taste. In terms of the degree of acceptability treatments were rated as "like very much" for citrus juice (pasteurized at 66ºC and 90ºC) and guyabano juice (pasteurized at 90ºC) and "like moderately" for other treatments by the laboratory panelists. As to consistency, the treatments were rated as "very desirable" for guyabano juice (pasteurized at 90ºC) and "moderately desirable" for tomato juice and citrus juice. In terms of the color/appearance, the panelists rated the treatments as "very desirable" for citrus juice (pasteurized at 66ºC and 90ºC) tomato juice (pasteurized at 90ºC, guyabano(pasteurized at 66ºC & 82ºC) and "moderately desirable" for other treatments and as to flavor/taste treatments were rated as "moderately desirable" except for citrus juice (pasteurized at 66ºC) rated as "very desirable" by the panelists. Bibliographical References Margie M. Calomente ddc U 0 594 594 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-31 Donation 0 U (BSHT) C165d 2011 U414 2025-03-31 10:12:23 2025-03-31 U