Effect of thermal pasteurization on Valencia orange juice color and pigments

Lee, Hyoung; Coates, G. A.

doi:10.1016/s0023-6438(02)00087-7

Cited by 221 publications

(167 citation statements)

References 9 publications

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“…One main challenge in developing a beverage is to make it attractive from a sensory viewpoint (Lee and Coates 2003). Although hydrocolloids stabilize fruit juice-milk, they can influence the sensory properties (Soukoulis et al 2008;Azarikia and Abbasi 2009).…”

Section: Sensorymentioning

confidence: 99%

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk

2012

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Raspberry juice-milk is an acidic dairy drink (ADD) including two main phases, milk phase (pH: 6.6-6.7) and raspberry juice phase (pH: 3.2±0.1). Due to the low pH in this beverage, milk protein sedimentation is usual problem and therefore hydrocolloid is added as a stabilizer. Thus, in current study the influences of pectin, CMC and Kappa-carrageenan on the stability of the milk-raspberry juice drink and their blend synergistic effect were investigated. For this purpose milkraspberry juice drink samples were prepared using pure pectin, CMC and Kappa-carrageenan at concentrations of 0.2 %, 0.3 % and 0.35 % respectively. Blends of pectin and Carboxymethylcellulose (ratios of 25:75, 33.4:66.6 and 34.3:65.7) at concentrations of 0.2 %, 0.3 % and 0.35 %, were added during a certain process. Moreover, the stabilization mechanisms were studied using apparent viscosity and sedimentation percent measurements. Based on the findings of the present study, the best fitted samples were the ones containing the blends of pectin and Carboxymethylcellulose which were more stable and viscose than samples including pure Carboxymethylcellulose (P<0.05). Kappa-carrageenan can not prevent casein agglomeration in raspberry juice-milk individually, but in the presence of CMC or CMC and pectin it produces a stable drink. In general, with utilizing synergistic effect of gum blend we can use lower gum concentration and decrease cost during manufacture.

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Section: Sensorymentioning

confidence: 99%

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk

2012

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“…A partir dos 60 dias obtiveram-se valores de cerca de 6,32 (em média). Segundo LEE e COATES 19 , um E* de 2 já pode ser bastante significativo em amostras de sucos tratados termicamente.…”

Section: Análise Colorimétricaunclassified

Estabilidade do néctar misto de cajá e umbu

Mattietto¹,

Lopes²,

Menezes³

2007

Ciênc. Tecnol. Aliment.

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456 ResumoAs tendências do setor alimentício são ditadas pelo mercado consumidor e seu comportamento social. Atualmente, a busca por produtos saudáveis tem crescido e frutos exóticos estão sendo cada vez mais utilizados visando o fator inovação. O cajá e umbu são frutos bastante comercializados no Norte e Nordeste do Brasil e o desenvolvimento de produtos à base destes frutos mostra ser uma opção interessante, pelo sabor e pelas características de funcionalidade. Elaborou-se um néctar misto que foi submetido à pasteurização térmica (90 °C/60 s). O produto foi caracterizado físico-quimicamente e ao longo de três meses avaliou-se a estabilidade segundo análises microbiológicas, sensoriais e de pH, acidez total titulável, açúcares totais e redutores, taninos, carotenóides totais e cor. Os resultados indicaram uma boa aceitação em relação à impressão global (84,76%) e intenção de compra (90,62%). O produto apresentou um valor energético de 68,16 kcal.100 g -1 , sendo rico em taninos e boa fonte de vitamina C. O tratamento térmico empregado se mostrou eficiente até 60 dias de estocagem, após esse período, o néctar apresentou modificações nos açúcares, escurecimento e crescimento de fungos. Sensorialmente, isso refletiu na queda da aceitação e intenção de compra, com valores de 65,66 e 68,4%, respectivamente. Palavras-chave: Spondias lutea L.; Spondias tuberosa Arr. Câmara; físico-química; microbiologia; sensorial. AbstractThe trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil's northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its stability was evaluated over a period of 3 months, during which its pH, total acidity, tannins, total carotenoids, total and reducing sugars, color were analyzed microbiologically and sensorially. The results indicated good overall sensory acceptance (84.76%) and intent to buy (90.62%). The product presented an energetic value of 68.16 kcal.100 g -1 , proving to be rich in tannins and vitamin C. The heat treatment employed proved effective for a storage period of up to 60 days, after which the sugars in the nectar began to display modifications and the product showed browning and fungal growth. These changes were reflected in the sensory scores obtained at 60 days, with the acceptance rate dropping to 65.66% and the intent to buy to 68.4%. Keywords: Spondias lutea L.; Spondias tuberosa Arr. Camara; physicochemical; microbiological; sensory. Estabilidade do néctar misto de cajá e umbu Stability of mixed cajá and umbu nectarRafaella de Andrade MATTIETTO 1 *, Alessandra Santos LOPES 2 , Hilary Castle de M...

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“…The quantification of total carotenoids content was carried out using slight modifications of the methods described by Andreu-Sevilla et al (2006) and Meléndez-Martínez et al (2007), and Lee (2001). Briefly, an aliquot of canned mandarin orange segments (25 mL) was homogenized in a Kika Labortechnik, T25 basic homogenizer (Jankel & Kunkel Gmbh & Co, Staufen, Germany) with 50 mL of extracting solvent (hexane:acetone:ethanol, 2:1:1).…”

Section: Total Carotenoidsmentioning

confidence: 99%

“…Total carotenoids were calculated using calibration curves of β-carotene (Sigma) (LEE, 2001;RITTER;PURCELL, 1981).…”

Section: Total Carotenoidsmentioning

confidence: 99%

“…β-cryptoxanthin accounted for about 61% of all carotenoids found in canned Satsuma segments, with concentrations ranging from 6.1 to 10.6 mg.L -1 in control samples after pasteurization and in grape-preserved samples before pasteurization, respectively. Lee and Castle (2001) reported that with the onset of peel color development, the gradual synthesis of new pigments begin, in particular, β-cryptoxanthin, zeaxanthin, and antheraxanthin. These authors reported values of β-cryptoxanthin growing from 2.6% in unripe fruits up to 12.9% in ripe juices of Hamlin, Earlygold, and Blood Sweet oranges.…”

Section: Instrumental Colormentioning

confidence: 99%

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