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Description: In Mexico, the production of sodas and non-alcoholic beverages had an annual average growth of 7.5% in 2015. Drinks with real flavors are being positioned in the market. Microwaves treatments stand out among the emerging technologies in the treatment of foods, due to its high energy efficiency, sustainability and reduction of times and costs. Microwaves have been effective in retention of sensory properties of diverse thermo-labile drinks, such as coconut water and guava fruit nectar. The objective of this study is to develop a microwave treatment for pasteurization of a tamarind beverage. Batches of 480 g of the natural tamarind beverage (pH=2.73 and total soluble solids and 12.36

Keywords: Pasteurization, microwaves, natural tamarind beverage, enzyme inactivation, sensory acceptance
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 6B: Food Safety in Traditional and Non-Traditional Sources of Protein

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Type: Text.Article
Format: PDF
Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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