Ramadan,, A., Sucker, R. (2003). EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.. test, 28(6), 4773-4777. doi: 10.21608/jfds.2003.244685
Afaf Hanem M. Ramadan,; R. H. Sucker. "EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.". test, 28, 6, 2003, 4773-4777. doi: 10.21608/jfds.2003.244685
Ramadan,, A., Sucker, R. (2003). 'EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.', test, 28(6), pp. 4773-4777. doi: 10.21608/jfds.2003.244685
Ramadan,, A., Sucker, R. EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.. test, 2003; 28(6): 4773-4777. doi: 10.21608/jfds.2003.244685

EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.

Journal of Food and Dairy Sciences
Article 4, Volume 28, Issue 6, June 2003, Pages 4773-4777    PDF (207.17 K)
Document Type: Original Article
DOI: 10.21608/jfds.2003.244685
Authors
Afaf Hanem M. Ramadan,1; R. H. Sucker2
1Dept. 0' Home Economic, Fac. of Specific Education, Mansoura University - EI-mansoura -Egypt,
2Dept. 0' food Industries, Fac, of Agric. Mansoura University - EI- Mansoura -Egypt,
Abstract
Peach Fruits are designated into two main groups: clingstone and freestone.
In these study clingstone peach Iruils Its flesh adheres tighUy to the pit which
are common and preferred for both precessing ( pulping and jam making ). Moisture
content. Tss, Brlxlacid ratio, pH value, sugars, ascorbic acid ,total carotene,
anthocyanein' were analyzed in fresh fruits, and afler processing for pulping end jam
making .
It was obsefV8d from out data take durYlg pulping of peach fruits and jam
making ,that ascorbic acid and color pigments markedly were affected by precessing
and operation
Keywords
Peach Fruits; CHng stone; Sultani Cullivar; Chemical CompOSition. Pulping and jam making process
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