Process and Quality of Canned Baby Corn Juice

Authors

  • Kulvadee Trongpanich Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
  • Rasamee Supasri Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
  • Srimaung Maleehual Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand

Abstract

The study on the process of canned baby corn juice and drink was carried out. Pulper and the screw and hydraulic press were used in the juice extraction processes. Results of organoleptic test, indicated that Thai teaters prefered diluted drink more than juice or more concentrated ones. The color, taste, odor, turbidity and nutritive values of the juice were more intense than those of the drink. Such characters of the products from the pulper were more intense than those of the products from the screw and hydraulic press. The minimum process times of canned baby corn juice and drink at 115.6oC were found to be 25 and 20 mins. respectively

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Published

1990-12-30

How to Cite

Kulvadee Trongpanich, Rasamee Supasri, and Srimaung Maleehual. 1990. “Process and Quality of Canned Baby Corn Juice”. Agriculture and Natural Resources 24 (4). Bangkok, Thailand:540-49. https://li01.tci-thaijo.org/index.php/anres/article/view/242248.

Issue

Vol. 24 No. 4 (1990): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.