بررسي شرايط توليد آب طالبي سمسوري و ارزيابي حسي آن

The bottled sterilized nector and juice from cantaloupe (musk-melon) var. (cucumic melo cantalupensis), which is called Samsory (in Iran), was prepared. Sugar was added to juices in order to increase the Brix to 12-13°. The acidity was adjusted by citric acid addition. 5 samples of juices with different additives (ascorbic acid, citric acid and pectinase) were prepared and were kept at room temperature for three months. Sensory evaluations of the products were carried out. A panel of 40 judges were asked to follow the prescribed charts. Sample No. 4 (fruit juice + citric acid to pH 3) was more acceptable than the others in terms of color, flavor and taste.