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QUALITY OF ENZYMATICALLY TREATED 72 DEG BRIX ORANGE JUICE STORED AT REFRIGERATED TEMPERATURES.

Author(s) : CRANDALL P. G.

Type of article: Article

Summary

VALENCIA ORANGE JUICE WAS TREATED WITH 0, 70 AND 350 PPM OF COMMERCIAL PECTIC ENZYMES, CONCENTRATED TO 72 DEG BRIX AND STORED AT 266, 272, 280 AND 286 K (-7, -1, 7 AND 13 DEG C) FOR UP TO 6 MONTHS. THE 70 PPM ENZYME TREATMENT SUCCESSFULLY REDUCED INITIAL APPARENT VISCOSITY BY ABOUT 25%. FOR THE 70 PPM ENZYME TREATED SAMPLES AFTER 6 MONTHS AT ALL TEMPERATURES, JUICE CLOUD REMAINED ACCEPTABLE, FURFURAL REMAINED BELOW THE SIGNIFICANT LEVEL. AT 272 K, VITAMIN C LEVELS WERE ABOVE 32 MG/100 MILLIL. THERE WAS NO SIGNIFICANT DIFFERENCE IN TASTE AFTER 6 MONTHS AT 266 K. PRODUCT QUALITY OF ENZYMATICALLY TREATED ORANGE CONCENTRATE STORED AT REFRIGERATED TEMPERATURES WAS OF SUFFICIENT QUALITY TO REALIZE POTENTIAL SAVINGS OF 17% IN STORAGE AND 30% IN REFRIGERATION.

Details

  • Original title: QUALITY OF ENZYMATICALLY TREATED 72 DEG BRIX ORANGE JUICE STORED AT REFRIGERATED TEMPERATURES.
  • Record ID : 1987-1074
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 4; 1986.07-08; 1017-1020; 2 fig.; 4 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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