Studies on commercially canned juices produced locally in Saudi Arabia: Part 3—Physicochemical, organoleptic and microbiological assessment

Ewaidah, E.H.

doi:10.1016/0308-8146(92)90320-2

Cited by 9 publications

(5 citation statements)

References 14 publications

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“…Similar results of increase in reducing sugars were reported by Babsky et al. (1986), Ewaidha (1988, 1992) and Yusof et al. (2000) in their storage studies of apple juice, tomato juice, pineapple juice and sugarcane juice, respectively.…”

Section: Resultssupporting

confidence: 87%

“…(1986) who reported hydrolysis of sucrose in apple juice concentrate after 111 days of storage at 37C. Similarly, Ewaidha (1992) also noted a similar decrease in sucrose contents at different temperatures for apple and pineapple juices stored for a 12‐month period at 5, 24, 33 and 42C. Moreover, about 10% hydrolysis of inulin and oligofructose have been reported at pH > 4 and temperature >10C as their storage stability (Orafti 2002).…”

Section: Resultsmentioning

confidence: 79%

“…(1982) reported that there was a slight decrease in titratable acidity of grape juice stored at −1C for 261 days. Ewaidha (1992) also observed a slight decrease in titratable acidity of apple juice and pineapple juice during a 1‐year period of storage at 5, 24, 33 and 42C.…”

Section: Resultsmentioning

confidence: 83%

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Storage Stability of Clarified Banana Juice Fortified With Inulin and Oligofructose

Yousaf¹,

Yusof²,

Manap³

et al. 2009

Journal of Food Processing and Preservation

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Clarified banana juice fortified with inulin and oligofructose were stored for 8 weeks at 4, 25 and 35C. Changes in physicochemical characteristics (pH, total soluble solids [TSS], titratable acidity, sucrose, reducing sugars and turbidity), microbial count and sensory quality were determined. No differences were observed for pH and titratable acidity for all the stored juice samples. However, increase in turbidity was observed in all the juice samples, whereas juice samples stored at 35C recorded highest increases. Increase in reducing sugars (glucose and fructose) was also observed during storage, particularly at 25 and 35C. TSS values were observed fluctuating for all the samples. No microbial growth was recorded for all the juice samples stored at three different temperatures. Sensory results for taste, flavor and odor revealed no difference until the seventh week of storage; however, the overall acceptability of the juice stored at 4C was rated highest as compared with juice samples stored at 25 and 35C. Overall, the quality of juice stored at 4C was rated highest not only for all the sensory characteristics but also less turbidity problem compared with juices stored at 25 and 35C. PRACTICAL APPLICATIONS Today, consumers are increasingly looking for foods which not only have better taste but also offer health benefits. The present study was conducted to determine the shelf life of banana juice which has been fortified with inulin and oligofructose. The results of the study indicate that inulin and oligofructose fortification in clarified banana juice did not significantly affect its physicochemical, microbiological and sensory characteristics over a period of 8 weeks. It also signifies the acceptability of clarified banana juice after fortification with inulin and oligofructose and by keeping at different storage conditions. The study can serve as a reference for food industry regarding shelf stability of fortified, clarified banana juice at different storage temperatures.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 79%

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Storage Stability of Clarified Banana Juice Fortified With Inulin and Oligofructose

Yousaf¹,

Yusof²,

Manap³

et al. 2009

Journal of Food Processing and Preservation

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“…It was observed that the reducing sugar slightly increased in probably because of hydrolysis of sugar during storage periods. Ewaidah (1992) [7] also found that the content of reducing sugar increased in different packaging materials during storage periods. The increase in reducing sugars as well as total sugars corresponded to the increase in total soluble solids (TSS) and unlimited decrease in non-reducing sugars.…”

Section: Total Sugar (%)mentioning

confidence: 94%

Preparation and evaluation of fruit candy from unripe mango

Mahato¹,

Chakraborty²,

Baidya³

2020

Int. J. Chem. Stud.

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The present investigation was undertaken under the laboratory of Department of Post-Harvest Technology, Faculty of Horticulture, BCKV, Nadia during May 2017 to May 2018 with three replications comprising eight treatments viz. T1: Hot water blanching + Powder sugar, T2: Steam Blanching + powder sugar, T3: Steam blanching + 40ºBrix sugar syrup, T4: Without blanching + powder sugar, T5: Hot water blanching + honey, T6: Steam blanching + honey, T7: Hot water blanching + 40º Brix honey syrup and T8: Without blanching + honey. Major objectives of the experiment were i) To select suitable method for processing of unripe mango candy ii) To study the effect of blanching in the development of candy and iii) To study the quality of processed candy during storage. It was also observed that in fresh unripe mango candy hot water blanching with 40ºBrix sugar syrup (T3) contain 76.63ºBrix TSS, 74.50 % total sugar, 48.82 % reducing sugar, ascorbic acid of 7.40 mg / 100 g. and acidity 1.1 %. Hot water blanching with 40ºBrix honey (T7) also gives batter result in terms of 78.23ºBrix TSS, 77.00 % total sugar, 35.48 % reducing sugar, 7.75 mg / 100 g of ascorbic acid and acidity 1.1%. The 40ºBrix sugar syrup scored highest rating of 8.77 on 9-point hedonic scale with respect to overall acceptability. And also, in storage time the retention of biochemical properties was maximum in T7 followed by T3.

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“…The high content in vitamin C, carotenoids and natural antioxidants is particularly appreciated (Abeysinghe et al, 2007;Bull et al, 2004), but technologies used for their processing and subsequent storage may cause alterations in their contents so they may not provide the benefits expected by the consumer (Martinelli, 1999). In fact, orange juice, during storage, undergoes a number of deteriorative reactions, including ascorbic acid degradation, cloud loss, microbial spoilage, development of off-flavor, changes in colour, texture and appearance among others, resulting in quality degradation of the product (Ayhan, Yeom, Zhang, & Min, 2001;Bezman, Rouseff, & Naim, 2001;Ewaidah, 1992;Goyle & Ojha, 1998;Roig, Bello, Rivera, & Kennedy, 1999). Orange juice producers have traditionally relied on the acidity of their products to assure microbiological safety.…”

Section: Introductionmentioning

confidence: 98%

Incidence of microorganisms from fresh orange juice processed by squeezing machines

et al. 2012

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Studies on commercially canned juices produced locally in Saudi Arabia: Part 3—Physicochemical, organoleptic and microbiological assessment

Cited by 9 publications

References 14 publications

Storage Stability of Clarified Banana Juice Fortified With Inulin and Oligofructose

Storage Stability of Clarified Banana Juice Fortified With Inulin and Oligofructose

Preparation and evaluation of fruit candy from unripe mango

Incidence of microorganisms from fresh orange juice processed by squeezing machines

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