Non-enzymatic browning

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• Published Subscription 24 Sep 2019

  Response of Cultivars and Picking Dates on Storability of Karonda (Carissa Carandas L.) Jelly

  By Suneeta Singh, A K Saxena, K K Misra

  Abstract: Karonda jelly was prepared from cultivars viz ‘Pant Manohar’, ‘Pant Sudarshan’ and ‘Pant Suvarna’ at picking dates of 40, 60 and 80 days after fruit set. The shelf stability of the jelly samples were evaluated at ambient temperature for a period of nine months. The ‘Pant Suvarna’ jelly exhibited maximum moisture, total soluble solids (TSS), reducing sugar, non-reducing sugar, total sugar, non-enzymatic browning and pectin content. Among picking dates, the …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 2, 2019 · pp. 42–52 Read article →