000			02040nam a22001817a 4500
003			OSt
005			20250331101106.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aCalomente, Margie M.
245			_aDetermination of optimum pasteurization temperature for citrus (Citrus sinensis), tomato (Solanum lycopersicum), guyabano (Annona muricata Linn) juice/ _cMargie M. Calomente
260			_aBayombong: _bNueva Vizcaya State University; _c2011.
300			_axiv, 56 leaves : _bphotos ; _c28 cm.
500			_aThis 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.
504			_aBibliographical References
700			_aMargie M. Calomente
942			_2ddc _cU _n0
999			_c594 _d594