Abstract / Excerpt:

Abstract: Several pre-freezing treatments were made in order to preserve fresh qualities of "carabao" mango after freezing and thawing. Steeping of ripe fruits (scooped) in 40 Brix syrup with 0.1 ascorbic acid prior to freezing at -29 C was highly acceptable to a taste panel. Lower freezing temperature (-29 C) brought about less ascorbic acid loss, higher drained weight values, and greater acceptability to a taste panel. Except for slight softening of the tissue, fresh qualities were retained even after three months of storage at -29 C. Liquid nitrogen immersion (-196 C) caused textural damage due to cracks, but preserved color quite well; ascorbic acid was less de-graded at lower freezing temperature.

Info

Source Institution	Ateneo de Davao University
Unit	Social Science
Authors	Tocino, Edison M.
Page Count	1
Place of Publication	Los Baños City
Original Publication Date	March 5, 1973
Tags	Dissertations, Food, Preservation

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