Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time

Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time

This research demonstrated the significance of variety and thermal holding time (THT) at constant temperature (95 °C) on quality characteristics of mango juice. Eighteen samples from Mado, Julie and Kent mango varieties were produced using full factorial design. Quality parameters, sensory and micro...

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Bibliographic Details
Main Author:	Jolayemi Olusola Samuel
Format:	Article
Language:	English
Published:	Sciendo 2019-06-01
Series:	Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:	mango juice varietal difference thermal holding time cluster analysis
Online Access:	https://doi.org/10.2478/aucft-2019-0006

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