Sensory Characteristics of Milk Enriched with Ascorbic Acid
AbstractAscorbic acid (AA) as additive finds its extensive use in various foods. It is added to milk and other foods to enhance the nutritional status or to attain improvement in characteristics such as colour, stability, palatabllity, clarity and baking quality. Added AA to fluid milk is known to delay the development of oxidized flavour. AA as additive was reported to prevent the loss of vitamin A during drying of concentrated milk.
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