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FACTORS AFFECTING STORAGE OF ORANGE CONCENTRATE.

Author(s) : MARCY J. E.

Type of article: Article

Summary

ORANGE CONCENTRATE 66 DEG BRIX, WAS TESTED FOR EFFECT OF STORAGE TEMPERATURE AT 260.8, 266.4, 271.9 AND 277.4 K (-12.2, -6.6, -1.1 AND 4. 4 DEG C) AND STORAGE TIME ON PRODUCT QUALITY. IT WAS ANALYZED FOR DEG BRIX, ACID, ASCORBIC ACID, FURFURAL, SERUM VISCOSITY, APPARENT VISCOSITY, BROWNING, HUNTER COLOR VALUES, AND TASTE PANEL SCORES AT MONTHLY INTERVALS FOR 1 YEAR. SIGNIFICANT DECREASES WERE FOUND IN ASCORBIC ACID CONTENT AND HUNTER COLOR VALUE DUE TO STORAGE TIME, AND TEMPERATURE. NONENZYMATIC BROWNING INCREASED AND TASTE PANEL SCORES SIGNIFICANTLY DECREASED WITH STORAGE TEMPERATURE AND TIME. TASTE PANELISTS WERE ABLE TO DETECT SIGNIFICANT DIFFERENCES IN FLAVOR AFTER 5 AND 9 MONTHS AT 277.4 AND 271.9 K, RESPECTIVELY.

Details

  • Original title: FACTORS AFFECTING STORAGE OF ORANGE CONCENTRATE.
  • Record ID : 1985-1158
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1628-1629; 1 fig.; 1 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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