Effect of processing, preservation and storage on rheology of guava pulp

Journal of Texture Studies

Volumn 32, Issue 4, 2001, Pages 271-284

  Harnanan, S W ^a   Tejinder, Singh ^a,b   Bains, G S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b 108 New Punjab Mata Nagar ^*  (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035497830     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2001.tb01048.x     Document Type: Article

References (25)

1. AOAC. 1990. Association of Official Analytical Chemists. Official Methods of Analysis. 15th Ed., Washington, DC.
2. ABBOTT, U.R. and BAINS, G.S. 1989. Preliminary studies on the effect of pectin and guar gum thickeners on the flow properties of tomato ketchup from cold-break stock. Indian Food Pack. 43, 21-28.
3. BREKKE, J.E., MYERS, A.L. and de AQUINO, C.R.N. 1978. A research note - Viscometric behavior of guava purees and concentrates. J. Food Sci. 43, 272-273.
4. CARRE, M.H. and HAYNES, D. 1922. The estimation of pectin as calcium pectate and the application of this method to the determination of the soluble pectin in apples. Biochem. J. 16, 60-64.
5. CHARM, S.E. 1978. The Fundamentals of Food Engineering, 3rd Ed., Van Nostrand Reinhold/AVI, New York.
6. DURAN, L. and COSTELL, E. 1982. Rheology of apricot puree; Characterization of flow. J. Texture Studies 13, 43-58.
7. HARPER, J.C. and EL-SAHRIGI, A.F. 1965. Viscometric behavior of tomato concentrates. J. Food Sci. 30, 470-476.
8. HERSCHEL, W.H. and BULKLEY, R. 1926. Konsistenzmessungen von gumibenzollösungen. Kolloid-Z. 39, 291-300.
9. HODGE, J.E. and OSMAN, E.M. 1976. Carbohydrates. In Principles of Food Science, Part-I. Food Chemistry, (O.R. Fennema, ed.) Marcel Dekker, New York.
10. MICHAELS, A.S. and BOLGER J.C. 1962. The plastic flow behavior of flocculated kaolin suspensions. Ind. Eng. Chem. Fundamentals 1, 153-162.
11. MULLER, H.G. 1973. An Introduction to Food Rheology. William Heinemann Ltd., Heinemann, London.
12. NELSON, D.B., SMITH, C.J.B. and WILES, R.R. 1977. Commercially important pectic substances. In Food Colloids, (H.D. Graham, ed.) AVI, Westport, CT.
13. RANI, U. and BAINS, G.S. 1987. Flow behavior of tomato ketchup. J. Texture Studies 18, 125-135.
14. RAO, M.A. 1986. Rheological properties of fluid foods. In Engineering Properties of Foods, (M.A. Rao and S.S.H. Rizvi, eds.) Marcel Dekker, New York.
15. RAO, M.A., BOURNE, M.C. and COOLEY, H.J. 1981. Flow properties of tomato concentrates. J. Texture Studies 12, 521-538.
16. RAO, M.A. and COOLEY, H.J. 1983. Applicability of flow models with yield for tomato concentrates. J. Food Process Engineering 6, 159-173.
17. RAO, M.A., COOLEY, H.J., NOGUEIRA, J.N. and McLELLAN, M.R. 1986. Rheology of apple sauce: Effect of apple cultivar, firmness and processing parameters. J. Food Sci. 51, 176-179.
18. RAO, M.A., PALOMINO, L.N.O. and BERNHARDT, L.W. 1974. Flow properties of tropical fruit purees. J. Food Sci. 39, 160-161.
19. RUCK, J.A. 1963. Chemical methods for analysis of fruit and vegetable products. Canada Dept. Agric., Summerland, B.C. Publication 1154.
20. SHAH, G.H. and BAINS, G.S. 1991. Flow behavior of peach and apricot pulps and concentrates of some Indian varieties. J. Food Sci. Technol. 28, 308-311.
21. SINGH, T. 1989. Flow behavior and functional properties of malt extract concentrates. J. Texture Studies 20, 479-497.
22. STEEL, R.G.D. and TORRIE, J.H. 1960. Principles and Procedures of Statistics, McGraw-Hill Book Co., New York.
23. USIAK, A.M.G., BOURNE, M.C. and RAO, M.A. 1995. Blanch temperature/time effects on Theological properties of apple sauce. J. Food Sci. 60, 1289-1291.
24. VITALI, A.A. and RAO, M.A. 1982. Flow behavior of guava puree as function of temperature and concentration. J. Texture Studies 13, 275-289.
25. VITALI, A.A. and RAO, M. A. 1984. Flow behavior of low pulp concentrated, orange juice: Serum viscosity and effect of pulp content. J. Food Sci. 49, 876-881.