DOCSLIB.ORG

Mocktails More

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Mocktails More Spinach & Artichoke Dip Devil of a Dip 1 can (14 oz) artichoke hearts, 1-4.25 oz can Underwood deviled ham drained, finely chopped 1-8 oz pkg. cream cheese, softened 1 pkg (10 oz) frozen chopped spinach, Dash of lemon juice thawed, drained Mix all ingredients with electric mixer ¾ cup grated Parmesan cheese until smooth. Refrigerate, then serve. ¾ cup mayonnaise ½ cup shredded mozzarella cheese Mexicali Dip ½ tsp garlic powder Cook ground beef seasoned with Preheat oven to 350ºF. Mix all ingre- ground cumin til brown; drain off fat. dients; spoon into 9” quiche dish or Stir in enough salsa to moisten, add pie plate. Bake 20 min. or until heated sliced ripe black olives and chopped through. Serve with bread or crackers. cilantro. Top with sour cream or shred- MOCKTAILS ded cheese. Serve with tortilla chips. Colorful and full-of-flavor drinks that give you all the fun of a cocktail with none of the bite. Baked Dip Delight Blue Cheese Terrine 2½ oz jar chipped beef, chopped fine ¾ cup chopped toasted walnuts 2 T minced onion 3 T finely chopped peeled apple & 8 oz cream cheese ½ lb. soft blue cheese, crumbled 8 oz sour cream ¼ cup sour cream Preheat oven to 250ºF. Mix all ingre- Mix together well; pack into plastic dients well, pour into glass pan. Bake wrap lined bowl or mold. Chill 8 hours. MORE 20 mins.. Cool and serve. Serve with focaccia, crackers, veggies. Research shows that driving skills are affected even at low blood alcohol levels. These levels are determined by: ♦ How much you drink ♦ How fast you drink ♦ Temperature of drink (warmer, quicker) ♦ Type of mixer used (carbonation) ♦ Amount of food eaten ♦ Age ♦ Weight ♦ Gender ♦ Other drugs/meds taken ♦ Other factors Impaired Driving Impact Panel of Island County / IDIPIC P.O. Box 358, Oak Harbor, WA 98277 A Heart-to-Heart Community Service Organization serving our communities since 2000 To learn more about IDIPIC visit www.idipic.org Acapulco Gold Margie's Mimosa Apricot Appealer Sunrise Over The Bay 2 shots freshly pressed pineapple juice Chilled sparkling white grape juice 24 oz apricot nectar 2 oz orange juice 1 shot freshly squeezed grapefruit juice Fresh orange juice 16 oz ginger ale 2 oz pineapple juice 1 shot coconut milk 1½ T lemon juice ½ oz cranberry juice 1 shot fresh cream Fill half a champagne flute with orange 1½ T sugar ¼ oz grenadine juice. Pour grape juice to the rim and stir 2 oz lemon/lime soda Shake all of the ingredients together with gently. Shake all of the ingredients together. ice. Strain into a cocktail glass to serve. Serve over ice. Combine everything but soda in shaker half-filled with ice. Strain into glass and Caribbean Cocktail Pomegranate Julep Citrus Collins add soda. ¼ fresh mango 1 oz pomegranate juice 2 oz orange or grapefruit juice ¼ banana 1½ oz grapefruit juice 1 oz lemon juice Sweet Cherry Fizz Juice of half an orange ½ oz freshly squeezed lime juice 1 oz simple syrup* ½ cup cherry juice from concentrate 1 dash freshly squeezed lime juice ½ oz honey syrup (mix two parts honey to Club soda ½ cup ginger ale one part hot water ; stir to dissolve, cool) Blend ingredients together with cracked 2 mint sprigs Fill 10-12 oz glass with ice. Fresh cherries and other fruits as garnish ice. Strain into a chilled cocktail glass to Add ingredients, then fill with club soda. Mix ginger ale into the juice slowly in a serve. Garnish with a slice of mango Bruise 1 mint sprig in mixing glass with Garnish with ½ orange slice and cherry. honey syrup. Add it to remaining ingredi- blender, add ice if desired. Serve in tall Coco Cola ents and put into a shaker. Strain over ice glass with fruit kabob. into a chilled old fashioned glass and gar- Designated Driver’s Delight 4 parts coconut milk nish with the remaining mint sprig. Virgin Mary 2 parts fresh lime juice 2½ oz orange juice Cola 1¼ oz pineapple juice 3 oz tomato juice Lime wedge 1¼ oz cranberry juice Tabasco sauce to taste Pina Colada Perfecto 2 scoops vanilla ice cream Celery salt to taste Combine coconut milk and lime juice in a 3 shots fresh pineapple juice 3-4 strawberries Dash of Worcestershire sauce cocktail shaker and shake well. Pour over Ground pepper ice into a highball glass. Top up with cola 1½ shots coconut milk Mix in blender until smooth. Serve in a hurricane glass with an orange slice and ½ lemon juice and garnish with lime wedge. Place all of the ingredients, along with ice, in a cocktail shaker and shake. Strain into strawberry. Mix all ingredients together; serve cold. Coconut Cooler a cocktail glass to serve. The Enforcer Unfuzzy Navel 4 parts coconut milk 4 parts fresh lime juice Fresh brewed coffee 3 oz peach nectar Sparkling water Shrinking Violet Whipped cream 3 oz orange juice Sprig of mint 3 shots red grape juice Chocolate sprinkles 3 oz pineapple juice Combine the coconut milk and lime juice ½ shot lime juice Sugar cubes 1 tsp lemon juice in a cocktail shaker and shake well. Pour chilled lemonade Cinnamon Dash of grenadine over ice cubes into a Collins glass. Top off Shake the grape and lime juice together Pour coffee into a mug, stir in 2 sugar Combine in shaker half-filled with ice. with sparkling water and stir gently. Gar- with ice in a shaker. Strain into a cocktail cubes and a dash of cinnamon. Top with nish with mint sprig. glass and top up with chilled lemonade. whipped cream and sprinkles. *Simple Syrup: bring 1 cup water to Mocktini boil. Stir in 2 cups granulated sugar ½ oz NOTE: 1 shot = 1 Ocean Wave until dissolved. Allow to cool; store 3 shots tonic water 3 oz grape juice in refrigerator in well-sealed bottle. 1 shot freshly squeezed lime juice ¼ shot freshly squeezed lemon juice 3 oz grapefruit juice 1 oz passion fruit juice Stir all the ingredients with ice. Strain into These recipes provided courtesy of These recipes provided courtesy of a cocktail glass to serve. http://www.squidoo.com/mocktail Combine in shaker half-filled with ice. Delaware Office of Highway Safety. .
Load more

Recommended publications
  • Holiday Cheer Mocktails
    HolidayHoliday CheerCheer MocktailsMocktails This holiday season, please remember... Be safe and smart - Don't Drink and Drive! When you're toasting the season, why not have one... without? Toast the season with your friends & family using one of these recipes for delicious, alcohol-free mixed drinks. Fruit Fizz Candy Cane Punch Cardinal Punch 1/3 cup pineapple juice ¼ cup lemon juice 1 quart cranberry juice 1/3 cup orange juice 16-ounce can orange juice 1 pint orange juice 1/3 cup lime juice concentrate 2 lemons squeezed or 2 ouncesounce 1 teaspoon powdered sugar ¼ cup sugar lemon juice club soda 1 egg white 4 quarts ginger ale grated lemon rind or splash lemon 6 hard peppermint candies Combine juice with ice and chill. juice 4 peppermint candy canes Pour into punch bowl overer a blockbl Add juice to a shaker of cracked ice. Ginger ale of ice and add ginger ale. Garnishrnish Shake, strain into cocktail glass or Put all ingredients except candy glasses with mint sprig. May adddd tumbler, top with club soda. Garnish canes and ginger ale in blender. orange sherbet scoops. Serves 10. with lemon or lime twist. Blend until candies liquefy. Divide evenly between 4 tall glasses and top with ginger ale. Stir gently to mix. Mock Pink Champagne OJ Sparkle Serve with peppermint candy canes ½ cup sugar 2 ounces orange juice as stirrers. (serves 4) 1 cup water 3 ounces lemon-lime soda 1 (6( ounce) can frozen orange juice 1 ounce maraschino cherry juiceice concentrate Blend ingredients and serve overr ice Sparkling Fruit Slush 1 (6 ounce) can frozen grapefruit in large glass.
    [Show full text]
  • Grapes and Lemons Are Two of Nature's Greatest Lymphatic Cleansers And
    GrapeGate v1.0 [email protected] Written by: Robert Morse, N.D. “Grapes and lemons are two of nature’s greatest lymphatic cleansers and ‘tumor busters.’ I have seen lymphomas gone in forty-five days and stomach cancer gone in fifty-nine days using these fruit juice fasts in combination with herbal therapy and a raw food diet.” A word of caution (Nichlas Brandon): Bear in mind that a lemonade or grape juice fast are both powerful approaches to initiating the cleansing process. Those whom are just starting out on their new journey toward regaining health from a past of defiling their bodies with overly-processed junk foods, dairy products, sodas, caffeine, smoking, and so forth, should proceed cautiously and consider that moving straight into a fast of this magnitude - too soon - can throw a person into rapid and strong cycles of elimination which are NOT tolerated or handled well by many. Therefore, unless circumstances are urgent and immediate [fruit] juice fasting is called for, it is wise that you take your time, begin your transition and work yourself up in preparation for whichever fast you decide to undergo. “Dipping your toe in the water” with a mild green juice fast (≤2 US quarts of juice daily) or feast (>2 US quarts of juice daily) will give you a first impression of what’s in store for you with the more aggressive fruit juice fasts - and what it’s like to abstain from solid food for longer periods of time. Having some degree of good intestinal health is also important prior to commencing a fast, hence, in preparation for the fast, spending at least 1-3 months on a diet rich in raw fruits and vegetables along with a restorative herbal intestinal formula (e.g.
    [Show full text]
  • Facts About Citrus Fruits and Juices: Grapefruit1 Gail C
    Archival copy: for current recommendations see http://edis.ifas.ufl.edu or your local extension office. FSHN02-6 Facts About Citrus Fruits and Juices: Grapefruit1 Gail C. Rampersaud2 Grapefruit is a medium- to large-sized citrus fruit. It is larger than most oranges and the fruit may be flattened at both ends. The skin is mostly yellow but may include shades of green, white, or pink. Skin color is not a sign of ripeness. Grapefruit are fully ripe when picked. Popular varieties of Florida grapefruit include: Did you know… Marsh White - white to amber colored flesh and almost seedless. Grapefruit was first Ruby Red - pink to reddish colored flesh with few seeds. discovered in the West Flame - red flesh and mostly seedless. Indies and introduced to Florida in the 1820s. Most grapefruit in the U.S. is still grown in Florida. Compared to most citrus fruits, grapefruit have an extended growing season and several Florida Grapefruit got its name because it grows in varieties grow from September through June. clusters on the tree, just like grapes! Fresh citrus can be stored in any cool, dry place but will last longer if stored in the refrigerator. Do Imposter!! not store fresh grapefruit in plastic bags or film- wrapped trays since this may cause mold to grow on the fruit. Whether you choose white or pink grapefruit or grapefruit juice, you’ll get great taste and a variety of health benefits! Read on…. 1. This document is FSHN026, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.
    [Show full text]
  • Grapefruit Juice and Psychotropics: How to Avoid Potential Interactions
    Savvy Psychopharmacology Grapefruit juice and psychotropics: How to avoid potential interactions Danielle L. Bishop, PharmD, BCPP s. H, age 42, was given a diagnosis she reports feeling much better during a fol- of bipolar disorder 10 years ago and low-up call and she makes an appointment Mhas been taking carbamazepine, to have her carbamazepine level rechecked 1,200 mg/d, and olanzapine, 10 mg/d, for the in a week. past 2 years. She has not experienced a mood episode while on this regimen, and her car- Although grapefruit products are high in bamazepine level was 9.2 μg/mL 6 months vitamins and low in calories, they can be Vicki L. Ellingrod, ago. The only adverse effect she experienced associated with potentially serious drug PharmD, FCCP was weight gain of approximately 10 lb. interactions. The interaction between Department Editor Ms. H takes a calcium supplement, but no grapefruit juice and the calcium channel other medications. blocker felodipine was discovered inad- Ms. H reports to her psychiatrist that, for vertently >20 years ago; since that time, the past few days, she has been feeling nau- possible interactions with >85 medica- seated, fatigued, and dizzy, but has contin- tions have been identified.1 Interactions ued taking her medications as prescribed. with grapefruit products are complicated Her carbamazepine level is found to be 13.1 μg/mL. Ms. H states she has not started Practice Points any new medications or supplements; her • In general, an entire grapefruit or 8 oz serum creatinine and liver function test of juice is enough to alter a susceptible results are within normal limits.
    [Show full text]
  • Water to Grape Juice to Milk
    Publication No. 10210 Water to Grape Juice to Milk A Refreshing Demonstration Introduction Magically turn water to grape juice to lemonade to 7-Up® to milk to finally—after consuming all that, you’ll surely need— Pepto-Bismol®! Concepts • Acids and bases • Solubility and precipitates Materials (for each demonstration) Barium nitrate solution, Ba(NO3)2, saturated, 8–10 mL Sulfuric acid solution, H2SO4, 9 M, 1.5 mL Phenolphthalein solution, 1%, 3–4 drops Water, distilled or deionized, 200 mL Sodium bicarbonate, NaHCO3, 1 g Beral-type pipets, 5 Sodium hydroxide solution, NaOH, 0.1 M, 10 drops Glasses or beakers, 400-mL, 6 Sodium hydroxide solution, NaOH, 6 M, 5–6 mL Safety Precautions Sulfuric acid solution is severely corrosive to eyes, skin and other tissue. Sodium hydroxide solution is corrosive and a body tissue irritant. Barium nitrate solution is a strong oxidizer and moderately toxic by ingestion. Phenolphthalein solution is an alco- hol-based solution; it is flammable and moderately toxic by ingestion. Avoid body tissue contact with all solutions. Wear chemical splash goggles, chemical-resistant gloves, and a chemical-resistant apron. Please review current Material Safety Data Sheets for additional safety, handling, and disposal information. Wash hands thoroughly with soap and water before leaving the laboratory. Preparation Prior to audience arrival, treat and label six glasses or beakers as follows Glass 1—Water 200 mL of distilled or deionized water and 3–4 drops of 1% phenolphthalein solution Glass 2—Grape Juice 10 drops of 0.1 M NaOH solution Glass 3—Lemonade 1.5 mL of 9 M H2SO4 solution ® Glass 4— 7-Up 1 g of NaHCO3 and 1 pipet (2–3 mL) of water; swirl gently Glass 5—Milk 3 pipets (7–9 mL) of saturated Ba(NO3)2 solution Glass 6—Pepto-Bismol® 2 pipets (5–6 mL) of 6 M NaOH solution (must be sufficient to overcome the acid) Procedure 1.
    [Show full text]
  • Cocktail Menu
    Cocktail Menu monday - friday happy hour 3pm-6pm $2 domestic bottles, $3 house wine, $4 rail drinks Specialty Cocktails & Crushes thyme will tell orange crush evan williams bourbon, maple syrup, lemon juice, orange vodka, triple sec, fresh squeezed orange, sprite thyme grapefruit crush algonquin barrel-aged cocktail grapefruit vodka, triple sec, fresh squeezed grapefruit, sagamore rye, dry vermouth, shrub district pineapple sprite allspice perfect crush Peppermint Mocha Frappe grapefruit vodka, triple sec, fresh squeezed orange, peppermint mocha kahlua, stoli vanil, cream, and coffee sprite mayor's mule fuzzy's crush mango vodka, muddled orange & lime, ginger beer peach vodka, peach schnapps, fresh squeezed orange, respect your elderflowers sprite gin, elderflower liqueur, lime juice, blood orange juice, jillian's crush ginger ale, muddled blood orange, thyme pineapple vodka, fresh squeezed orange, splash of spicy margarita pineapple & cranberry juices house infused pepper tequila, guava sour mix, salt & tilghman crush cayenne salt rim mango and banana rums, triple sec, fresh squeezed blackberry sage tequila smash orange, sprite dobel reposado tequila, grapefruit juice, muddled blackberry lemon crush blackberry and sage, simple syrup deep eddy lemon, triple sec, muddled blackberry & blood orange bourbon smash lemon, sprite, lemonade buffalo trace, bitters, blood orange juice, muddled blood apple harvest crush orange, club soda, vanilla cayenne sugar rim apple vodka, shrub district apple nutmeg, apple cider, Apple Cider sangria on draft
    [Show full text]
  • Orange/Clementine Grade March Citrus 2-3
    Pick a better snack™ Lesson Plan ORANGE/CLEMENTINE GRADE MARCH CITRUS 2-3 RECOMMENDED An Orange in January by Dianna Hutts Aston BOOK NEEDED SUPPLIES Oranges or clementines, strainer, hand-held citrus press/ juicer (optional) CITRUS FEATURED NEEDED “The Florida Way” Jammin’ Minute TASTING: RESOURCES Orange photo ORANGE/ 21ST CENTURY Students will learn that eating fruit is a way to be healthy and want to CLEMENTINE SKILL include it in a healthy diet. • Practice preventative health behaviors • 2-3: Choose healthy foods. OBJECTIVES • Students will gain knowledge of orange/clementines (plant part, how to recognize, how to eat, how to prepare). • Students will learn that oranges/clementines help them fight off infection and are good for their bodies. • Students will learn that friends and educator eat citrus fruits. • Students will learn to try new fruits and vegetables. WHAT YOU NEED • Citrus grows in a topical or subtropical environment. Citrus is an TO KNOW ABOUT important industry in Florida, California, Arizona and Texas. In the U.S., CITRUS FRUITS Florida produces the most oranges and grapefruit. California produces the most lemons and tangerines. ALTERNATIVES: • The complete citrus fruits list is a long one and includes oranges, GRAPEFRUIT lemons, limes, mandarins, clementines, tangerines, grapefruits, kumquats, minneola tangelos, pomelos, oroblancos, and uglis. • Unlike many fruits, citrus does not ripen after it has been picked from the tree. • The United States ranks 3rd in citrus production worldwide. • Orange trees are the most common fruit tree in the world. • Navels and Valencia are the most popular oranges in California. They have a thicker skin and less juice than the ones grown in Florida due to drier conditions and cooler nights.
    [Show full text]
  • Survey of Phenolic Compounds Produced in Citrus
    USDA ??:-Z7 S rveyof Phenolic United States Department of Agriculture C mpounds Produced IliIIiI Agricultural Research In Citrus Service Technical Bulletin Number 1856 December 1998 United States Department of Agriculture Survey of Phenolic Compounds Agricultural Produced in Citrus Research Service Mark Berhow, Brent Tisserat, Katherine Kanes, and Carl Vandercook Technical Bulletin Number 1856 December 1998 This research project was conducted at USDA, Agricultural Research Service, Fruit and Vegetable Chem­ istry laboratory, Pasadena, California, where Berhow was a research chemist, TIsserat was a research geneticist, Kanes was a research associate, and Vandercook, now retired, was a research chemist. Berhow and Tisserat now work at the USDA-ARS National Center for AgriCUltural Utilization Research, Peoria, Illinois, where Berhow is a research chemist and Tisserat is a research geneticist. Abstract Berhow, M., B. Tisserat, K. Kanes, and C. Vandercook. 1998. Survey of Mention of trade names or companies in this publication is solely for the Phenolic Compounds Produced in Citrus. U.S. Department ofAgriculture, purpose of providing specific information and does not imply recommenda­ Agricultural Research Service, Technical Bulletin No. 1856, 158 pp. tion or endorsement by the U. S. Department ofAgriculture over others not mentioned. A survey of phenolic compounds, especially flavanones and flavone and flavonol compounds, using high pressure liquid chromatography was While supplies last, single copies of this publication may be obtained at no performed in Rutaceae, subfamily Aurantioideae, representing 5 genera, cost from- 35 species, and 114 cultivars. The average number of peaks, or phenolic USDA, ARS, National Center for Agricultural Utilization Research compounds, occurring in citrus leaf, flavedo, albedo, and juice vesicles 1815 North University Street were 21, 17, 15, and 9.3, respectively.
    [Show full text]
  • Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
    Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv­ ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr .
    [Show full text]
  • Grapefruit Juice. Onade’’
    Food and Drug Administration, HHS § 146.132 juice ingredients may be treated by label shall bear the statement ‘‘lll heat, either before or after the other added’’ or ‘‘with added lll’’, the ingredients are added, to reduce the en- blank being filled in with the common zymatic activity and the number of name of the thickening or dispersing viable microorganisms. agent used. Such statement shall be set (c) Label declaration. Each of the in- forth on the label with such promi- gredients used in the food shall be de- nence and conspicuousness as to render clared on the label as required by the it likely to be read and understood by applicable sections of parts 101 and 130 the ordinary individual under cus- of this chapter. tomary conditions of purchase. [42 FR 14433, Mar. 15, 1977, as amended at 47 (e) Frozen concentrate for artificially FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, sweetened lemonade is labeled to con- 1984; 54 FR 24895, June 12, 1989; 58 FR 2881, form to the labeling requirements pre- Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] scribed for foods which purport to be or are represented for special dietary use § 146.121 Frozen concentrate for artifi- by regulations promulgated pursuant cially sweetened lemonade. to section 403(j) of the act. (a) Frozen concentrate for artifi- (f) Label declaration. Each of the in- cially sweetened lemonade conforms to gredients used in the food shall be de- the definition and standard of identity clared on the label as required by the prescribed for frozen concentrate for applicable sections of parts 101 and 130 lemonade by § 146.120, except that in of this chapter.
    [Show full text]
  • Download Download
    Journal of Science and Technology, Vol. 10 No. 2 (2018) p. 108-115 Screening the Physicochemical Properties of Thermosonically Treated Pomelo Juice Wan Nur Ain Syukriah Wan Marzuki1, Norazlin Abdullah1*, Norhayati Muhammad1, Siti Amira Othman2 and Sze Hui Jong1 1Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Educational Hub, 84600 Pagoh, Johor, Malaysia. 2Department of Physics and Chemistry, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Educational Hub, 84600 Pagoh, Johor, Malaysia. Received 30 September 2017; accepted 5 May 2018; available online 1 August 2018 DOI: https://10.30880/jst.2018.10.02.018 Abstract: Pomelo (Citrus grandis L. Osbeck) tastes sweet, slightly acidic with a hint of bitterness. It has many beneficial health effects. The aim of this study was to evaluate the effect of thermosonication treatment on physicochemical properties of pomelo juice by subjecting the juice to different times and temperatures. Thermosonication is a treatment where ultrasound is conducted at moderate temperature ranging between 37 and 75°C. Pomelo juice was treated with thermosonication for 2, 46 and 90 minutes with initial temperature ranging from 20C, 35C and 50C. The treated juice were analysed for its physicochemical properties, such as colour values (L*, a* and b*), total soluble solids (TSS) content, pH, titratable acidity and electrical conductivity. Results showed that the lightness (L*), pH, titratable acidity and electrical conductivity of the pomelo juice does not changed during treatment. However, redness (a*) and yellowness (b*) and TSS showed highest reading at 50C at 90 minutes.
    [Show full text]
  • Commodity Specification for Bottled Juices, April 2020
    Marketing and Regulatory Programs Commodity Specification U Agricultural Marketing for Bottled Juices Service Specialty Crops Program April 2020 Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632- 9992. Submit your completed form or letter to USDA by: (1) mail: U.S.
    [Show full text]