Studies on commercially canned juices produced locally in Saudi Arabia: Part 2—Physicochemical, organoleptic and microbiological assessment

Ewaidah, E.H.

doi:10.1016/0308-8146(88)90091-x

Cited by 10 publications

(10 citation statements)

References 13 publications

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“…These results were similar to those found by Fang et al (1986), Dalal and Salunkhe (1964) and Ewaidah (1988) where the concentration of reducing sugars (fructose and glucose) increased over time while that of sucrose decreased. The increase in the reducing sugars concentration was higher in the juices pasteurized at higher temperatures and kept at room temperature.…”

Section: Reducing and Non-reducing Sugarssupporting

confidence: 82%

Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

Sandi

Chaves

Sousa

et al. 2004

Braz. arch. biol. technol.

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Section: Reducing and Non-reducing Sugarssupporting

confidence: 82%

Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

Sandi

Chaves

Sousa

et al. 2004

Braz. arch. biol. technol.

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“…The observed significant changes in TTA in some products in the current study were also reported by Ewaidah et al (1988) in tomato juice stored for one year and in Ultra Violet (UV) irradiated pineapple juice through the storage period of 13 weeks. Those changes in titratable acidity could be attributed to conversion of acid into sugars (Keditsu et al, 2003).…”

Section: Titratable Aciditysupporting

confidence: 84%

“…There was a sharp decrease in sucrose levels from the end of the third month for syrups and jams, and the first month of storage for nectars. Ewaidah et al (1988) reported that the decrease in the sucrose content in canned orange juices stored for one year was due to conversion to reducing sugars. In their study, sucrose was still present for the juices stored at 24°C up to 12 months of storage.…”

Section: Total Soluble Solidsmentioning

confidence: 99%

“…For these products to reach the export market, they need to comply with national, regional and international fruit product standards (CAC, 1981(CAC, , 2005a(CAC, , b, 2009RS, 2008;EAS, 2000). The quality of a packaged fruit product is a function of the physico-chemical characteristics such as sugars, pH, acidity, fibre, moisture, alcohol, total soluble solids and other chemical constituents as well as organoleptic properties (Ewaidah et al, 1988). In addition, fruit products are highly prone to microbial deterioration if not adequately processed and stored (Osuntogum and Aboaba, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Mukantwali¹,

Laswai²,

Tiisekwa³

et al. 2017

Afr. J. Food Sci.

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This study aimed at evaluating the effect of storage time on the stability of pineapple products processed by small and medium scale processing enterprises (SMEs) in Rwanda stored at ambient (21 to 25°C) temperatures. Physico-chemical quality characteristics (pH, moisture, fibre, ash, total soluble solids, titratable acidity, sucrose, reducing sugars, total sugars and ethanol) of the sample products were analysed. Changes in the quality were monitored at three and one months interval for syrups, jams and nectars, respectively. Results showed that for nectars, most of the parameters evaluated were stable up to only two months of storage. All nectars, syrups and jams had a pH ranging from 3-5, the normal pH range for fruit products. The levels of titratable acidity of all products were below the maximum limit of 1.35% set by Codex Alimentarius Commission (CAC) Standards. Similarly, their levels of ethanol were less than the maximum of 0.3% recommended by Codex Alimentarius Commission standards. Syrups and jams were stable for most of the parameters up to six months of storage. There was a significant (p<0.05) decrease of sucrose and increase of reducing sugars in syrup and jam samples, specifically from six months of storage. Products from some enterprises exhibited sugar values higher than the maximum recommended by Rwandan, East African and CAC standards. The studied products exhibited significant variations in most of the studied parameters over the storage period with most of the samples not complying with the standards including sugar levels. Processors, therefore, need to be trained on proper fruit processing and the standard requirements for pineapple fruit products.

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“…Some studies have focused on the safety of pineapple juice, (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15) as well as on its nutritional (16)(17)(18)(19)(20)(21) and sensorial quality. (22)(23)(24)(25)(26)(27)(28)(29)(30) The sensorial and nutritional quality of the juices produced around the world and especially in developing countries are a relevant topic.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing on the Quality of Pineapple Juice

Hounhouigan

Linnemann

Soumanou

et al. 2014

Food Reviews International

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Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.

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Studies on commercially canned juices produced locally in Saudi Arabia: Part 2—Physicochemical, organoleptic and microbiological assessment

Cited by 10 publications

References 13 publications

Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

Effect of Processing on the Quality of Pineapple Juice

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