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Effect of different thermal treatments on vitamin C and microbial sterility of canned drumstick (Moringa oleifera)



Effect of different thermal treatments on vitamin C and microbial sterility of canned drumstick (Moringa oleifera)



Journal of Food Science and Technology Mysore 39(2): 161-163



Drumstick (Moringa oleifera), a low acid vegetable known for it's high vitamin C (ascorbic acid) content has export potential as a canned product. It retains its wholesomeness and quality in terms of vitamin C retention after canning. Retention of vitamin C depends on the parameters of time-temperature combinations during canning. Further loss of vitamin C was determined at three retorting temperatures: at 110 degrees C, 115 degrees C and 121 degrees C, respectively.

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Accession: 003727330

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