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Physicochemical quality of lime and lemon commercial concentrates and its effect on final product standardization | |
MANUEL OCTAVIO RAMIREZ SUCRE Teresa del Rosario Ayora Talavera Ingrid Mayanin Rodríguez Buenfil Élida Gastélum Martínez | |
Acceso Abierto | |
Atribución-NoComercial-SinDerivadas | |
https://www.mexjbiotechnol.com/volume1issue1 | |
"Physicochemical parameters of commercial concentrates of lime (CLA) and lemon (CLO) with different dates of manufacture (between 2013 and 2014) were quantified. Significant differences in the acidity (CLA=1.55-2.50𝐠 of citric acid/100𝐠 of sample; CLO= 2.20-2.52𝐠 of citric acid/100𝐠 of sample), in contrast to the pH were obtained (CLA=2.25-2.30; CLO=2.15-2.25). The soluble solids showed the highest variability, variability was more pronounced in the CLO samples (CLA=46.5-47.5%; CLO=45.5-50.5%). Of the color parameters evaluated, the lightness (L*) was the most homogeneous (CLA=51.5-53.5; CLO=46.7-55.3), however, the critical parameter in the CLA was b* (16.5-22.7) while CLO presented two: a* and b* (-0.13-2.08 and 12.7-30.1, respectively). All physicochemical tests (except pH) showed the need of a process that carried out standardization of the final product that positively impact the acceptability and consumer acquisition without affecting the levels of preference". | |
2016 | |
Artículo | |
Mexican Journal of Biotechnology 2016,1(1):150-156 | |
Español | |
Bibliotecarios Empresas Estudiantes Investigadores | |
Ramírez-Sucre M. O., Ayora-Talavera T. del R., Rodríguez-Buenfil I. M., & Gastélum-Martínez E. (2016). Physicochemical quality of lime and lemon commercial concentrates and its effect on final product standardization / Calidad fisicoquímica de concentrados de lima y limón comerciales y su efecto en la estandarización de producto. Mexican Journal of Biotechnology, 1(1):150-156 | |
INGENIERÍA Y TECNOLOGÍA | |
Versión publicada | |
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