Articles
CITRIC ACID INHIBITS THE PHYSICOCHEMICAL CHANGES OF UNPASTEURIZED DUKU PUREE
Article number
975_59
Pages
457 – 464
Language
English
Abstract
Puree is a potential product which could be incorporated into many kinds of fresh and processed products.
However, most fruit puree, including the unpasteurized duku puree becomes brown very easily during blending and storage.
The objective of this research was to reduce the spoilage of unpasteurized duku puree, which had spotted skin >50% and the spotted skin <10%, with citric acid addition (0, 0.1, 0.2 and 0.4%) before blending.
The physicochemical changes of duku puree can be inhibited by the addition of citric acid addition of 0.2 to 0.4% citric acid significantly prevented the spoilage of unpasteurized duku puree by increasing total acid and lowering the pH which resulted in the inhibition of the changes of colour intensity (enzymatic browning), and the decreases of total sugar and vitamin C for 9 days.
However, most fruit puree, including the unpasteurized duku puree becomes brown very easily during blending and storage.
The objective of this research was to reduce the spoilage of unpasteurized duku puree, which had spotted skin >50% and the spotted skin <10%, with citric acid addition (0, 0.1, 0.2 and 0.4%) before blending.
The physicochemical changes of duku puree can be inhibited by the addition of citric acid addition of 0.2 to 0.4% citric acid significantly prevented the spoilage of unpasteurized duku puree by increasing total acid and lowering the pH which resulted in the inhibition of the changes of colour intensity (enzymatic browning), and the decreases of total sugar and vitamin C for 9 days.
Authors
A. Yanuriati
Keywords
acid, Lansium × domesticum, preservation, quality changes, shelf life
Online Articles (84)