Product |
Process and Quality attributes |
Avocado puree |
Prevent discoloration , Inhibit of undesirable browning reactions in presence of low pH |
Banana puree |
Prevent discoloration, reduction in polyphenol oxidase activity when combined with blanching |
Black beans |
Cooking ,increasing water absorption, reduced cooking time |
Jam |
Commertial production ,improved rentension of colour and flavor of fresh fruit |
Orange juice, Pink grape juice, |
Preservation ,retension of colour and cloud stability during storage |
Potato |
Freezing ,reduction in freezing time in potato cylinder |
Tomato juice |
Juice production ,modification of physical and sensory properties |