why amango is used by acid
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Explanation: Mixtures of citric acid and malic acid have been used to enhance sensory attribute and shelf life of mango juice. ... The main important role of citric acid and malic acid is that they inhibit the growth of food spoilage and pathogenic microorganism.
Mango juice is Rich in vitamin C, potassium, niacin and vitamin A (beta carotene). Mixtures of citric acid and malic acid have been used to enhance sensory attribute and shelf life of mango juice.
Variant containing 90% citric acid and 10% malic acid was found to be best acidity regulator and variant having 80% citric and 20 % malic acid has best effect on maintaining total soluble solid concentration.
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