Abstract
Changes of texture properties of Guanxi honey pomelo juice sacs were studied by using texture profile analysis.Granulation index of Guanxi honey pomelo increased during both 5 and 25℃ storage, meanwhile there was also an obvious increase in firmness, springiness, cohesiveness, gumminess and chewiness.The correlation coefficients analysis indicated that Adhesiveness did not show any correlation with other texture parameters, while significant positive correlation ( R = 0.723 ~ 0.983) were observed among firmness, springiness, cohesiveness, gumminess, chewiness.Granulation index of Guanxi honey pomelo had positive correlation with all texure parameters, except adhesiveness ( R = 0.793 ~ 0.988) .Therefore, firmness, springiness, cohesiveness, gumminess and chewiness can be used to evaluate texture changes of pulp junice sacs and identify the granulation level of Guanxi honey pomelo juice sacs during storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.