Articles
EFFECT OF TIME AND TEMPERATURE ON QUALITY AND STABILITY OF ASCORBIC ACID IN PROCESSED KINNOW MANDARIN JUICE
Article number
975_65
Pages
501 – 504
Language
English
Abstract
The present study evaluated the stability of ascorbic acid in Kinnow mandarins during processing under different of time and temperature regimes.
Juice was extracted using a citrus juice extractor, filtered through a clean muslin cloth and divided into 10 equal samples.
The following treatments were applied to juice: T0-control (ambient temperature); 80°C for 10, 15 or 20 min; T 90°C for 1, 5 or 10 min; and 100°C for 1, 3 or 5 min.
After heat processing samples were air-cooled after being plugged tightly with plugs.
All air cooled juice samples were stored in the refrigerator and the following day juices were subjected to physico-chemical analyses including TSS (°Brix), density (g/ml), cloud (%), reducing sugar (%), sucrose (%), total sugar (%), pH, acidity (%), and ascorbic acid (g/100 ml). Juice treated at 90°C for 10 min retained approximately 90% of ascorbic acid in the Kinnow mandarin juice.
This treatment affected all physico-chemical characteristics of the juice, maximum reducing sugar (4.8%), sucrose (3.2%), total sugar (8.0%), and minimum cloudiness (18%) was also observed with juice treated with 90°C temperature for 10 min.
Juice was extracted using a citrus juice extractor, filtered through a clean muslin cloth and divided into 10 equal samples.
The following treatments were applied to juice: T0-control (ambient temperature); 80°C for 10, 15 or 20 min; T 90°C for 1, 5 or 10 min; and 100°C for 1, 3 or 5 min.
After heat processing samples were air-cooled after being plugged tightly with plugs.
All air cooled juice samples were stored in the refrigerator and the following day juices were subjected to physico-chemical analyses including TSS (°Brix), density (g/ml), cloud (%), reducing sugar (%), sucrose (%), total sugar (%), pH, acidity (%), and ascorbic acid (g/100 ml). Juice treated at 90°C for 10 min retained approximately 90% of ascorbic acid in the Kinnow mandarin juice.
This treatment affected all physico-chemical characteristics of the juice, maximum reducing sugar (4.8%), sucrose (3.2%), total sugar (8.0%), and minimum cloudiness (18%) was also observed with juice treated with 90°C temperature for 10 min.
Authors
N. Pebam, V.M. Prasad, R.K. Roshan, D.B. Singh
Keywords
ascorbic acid, Kinnow, mandarin juice
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