Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon

Maleki, Mohsen; Sarkissian, S.

doi:10.1002/jsfa.2740181102

Cited by 6 publications

(1 citation statement)

References 4 publications

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“…(2010) they revealed that non-reducing sugar value from (6.99 to 6.57). The decline in non-reducing sugar value may be due to the conversion of non-reducing sugar in to glucose and fructose Sandi et al (2004) [31] similarly Ali (1965) [3] reported that during the storage period increase in reducing sugar may be responsible due to the conversion of nonreducing sugar into reducing sugar.…”

Section: Resultsmentioning

confidence: 99%

Effect of different chemical preservatives on preservation of pear nectar

Liaqat¹,

Wahab²,

Ayub³

et al. 2019

Int. J. Hortic. Food Sci.

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The study was conducted to estimate the effect of antimicrobial agents for example sodium benzoate and potassium sorbate separately and in combination with different concentration for preservation of pear nectar. The samples were packed in 250 ml transparent plastic bottles at room temperature for storage period of 90 days. The treatments were P0 (pear nectar with no preservative), P1 (pear nectar + 0.1% sodium benzoate), P2 (pear nectar + 0.1% potassium sorbate), P3 (pear nectar + 0.05% sodium benzoate), P4 (pear nectar + 0.05% potassium benzoate) and P5 (pear nectar + 0.05% sodium benzoate and 0.05% potassium sorbate). Samples of pear nectar were evaluated for total soluble solids, ascorbic acid, %acidity, pH, reducing and non-reducing sugar and sensory evaluation (color, flavor, taste and overall acceptability). pH decrease from 4.03 to 3.60, total soluble solids increase 14.90 to 16.03, % acidity 0.93 to 1.02,ascorbic acid decrease 7.04 to 5.15, reducing sugar increase 18.03 to 18.28, nonreducing sugar decrease 3.88 to 3.40, color decrease 8.10 to 5.57, flavor 8.20 to 5.75, taste 8.10 to 5.60 and overall acceptability decreased 7.18 to 5.02 during period of storage. The results shows that storage period and treatments had significant effect (p<0.05) on phsico chemical and sensory evaluation of pear nectar. The nectar sample P5 was found best followed by P1, while P0 show the poor results.

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Section: Resultsmentioning

confidence: 99%

Effect of different chemical preservatives on preservation of pear nectar

Liaqat¹,

Wahab²,

Ayub³

et al. 2019

Int. J. Hortic. Food Sci.

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Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

Ranganna

Govindarajan

Ramana

1983

C R C Critical Reviews in Food Science and Nutrition

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In Part 2 of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, oraganic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma have been reviewed. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. The U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.

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Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗

Ranganna¹,

Govindarajan²,

Ramana³

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon

Abstract: Raw 45.6-49.8 75.5-76.7 60-65 43-56 (6 experiments) Stewed 36.0-40.0 74.3 48-54 43-56 and (4 experiments)

Cited by 6 publications

References 4 publications

Effect of different chemical preservatives on preservation of pear nectar

Effect of different chemical preservatives on preservation of pear nectar

Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology∗

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