Storage study of Arenga pinnata juice
Palm juice is a sweet natural beverage obtained from Arenga pinnata, a type of palm tree The objective of this study is to investigate the physicochemical properties (colour, pH and TSS) that can contribute to the changes of taste and appearance of palm juice. The juice was kept at room temperature,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/43284/1/1-s2.0-S2210784314000321-main.pdf |
| _version_ | 1825929331063390208 |
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| author | Mohd Rosdan, Faridatul Ain Yusof, Yus Aniza Chin, Nyuk Ling Mohd Dom, Zanariah |
| author_facet | Mohd Rosdan, Faridatul Ain Yusof, Yus Aniza Chin, Nyuk Ling Mohd Dom, Zanariah |
| author_sort | Mohd Rosdan, Faridatul Ain |
| collection | UPM |
| description | Palm juice is a sweet natural beverage obtained from Arenga pinnata, a type of palm tree The objective of this study is to investigate the physicochemical properties (colour, pH and TSS) that can contribute to the changes of taste and appearance of palm juice. The juice was kept at room temperature, 30 ± 0.5 °C and in refrigerator, 4 ± 0.5 °C, and evaluated at various intervals for a month. The longer the storage time, the TSS content and pH value of the palm juice will decrease. Furthermore, the colour of fresh palm juice will be decolourize into dull colour. |
| first_indexed | 2024-03-06T08:55:12Z |
| format | Article |
| id | upm.eprints-43284 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:55:12Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-432842017-02-02T04:35:52Z http://psasir.upm.edu.my/id/eprint/43284/ Storage study of Arenga pinnata juice Mohd Rosdan, Faridatul Ain Yusof, Yus Aniza Chin, Nyuk Ling Mohd Dom, Zanariah Palm juice is a sweet natural beverage obtained from Arenga pinnata, a type of palm tree The objective of this study is to investigate the physicochemical properties (colour, pH and TSS) that can contribute to the changes of taste and appearance of palm juice. The juice was kept at room temperature, 30 ± 0.5 °C and in refrigerator, 4 ± 0.5 °C, and evaluated at various intervals for a month. The longer the storage time, the TSS content and pH value of the palm juice will decrease. Furthermore, the colour of fresh palm juice will be decolourize into dull colour. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/43284/1/1-s2.0-S2210784314000321-main.pdf Mohd Rosdan, Faridatul Ain and Yusof, Yus Aniza and Chin, Nyuk Ling and Mohd Dom, Zanariah (2014) Storage study of Arenga pinnata juice. Agriculture and Agricultural Science Procedia, 2. pp. 218-223. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000321 10.1016/j.aaspro.2014.11.031 |
| spellingShingle | Mohd Rosdan, Faridatul Ain Yusof, Yus Aniza Chin, Nyuk Ling Mohd Dom, Zanariah Storage study of Arenga pinnata juice |
| title | Storage study of Arenga pinnata juice |
| title_full | Storage study of Arenga pinnata juice |
| title_fullStr | Storage study of Arenga pinnata juice |
| title_full_unstemmed | Storage study of Arenga pinnata juice |
| title_short | Storage study of Arenga pinnata juice |
| title_sort | storage study of arenga pinnata juice |
| url | http://psasir.upm.edu.my/id/eprint/43284/1/1-s2.0-S2210784314000321-main.pdf |
| work_keys_str_mv | AT mohdrosdanfaridatulain storagestudyofarengapinnatajuice AT yusofyusaniza storagestudyofarengapinnatajuice AT chinnyukling storagestudyofarengapinnatajuice AT mohddomzanariah storagestudyofarengapinnatajuice |