Share

Enzymes for improved extraction and stabilization of colour and flavour of orange juice.

Author(s) : SOLEHAH A., BALAUMANI V. T., DAS K., AMIZA M. A.

Type of article: Article

Summary

Glucose oxidase-peroxidase system was found to be effective for the chemical stability of the stored juice. Stabilization of flavour and colour indicated that both pH and total soluble solids were higher in the enzyme-treated juice stored at 5 deg C, as compared to those in controls, and these remained constant throughout the storage period. A higher loss of about 59% glucose in treated juice, compared to that of 18% in controls, led to less browning in enzyme-treated samples.

Details

  • Original title: Enzymes for improved extraction and stabilization of colour and flavour of orange juice.
  • Record ID : 1996-2381
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (7)
See the source

Indexing