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ISHS Acta Horticulturae 975: IV International Symposium on Tropical and Subtropical Fruits

EFFECT OF TIME AND TEMPERATURE ON QUALITY AND STABILITY OF ASCORBIC ACID IN PROCESSED KINNOW MANDARIN JUICE

Authors:   N. Pebam, V.M. Prasad, R.K. Roshan, D.B. Singh
Keywords:   ascorbic acid, Kinnow, mandarin juice
DOI:   10.17660/ActaHortic.2013.975.65
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); 80C for 10, 15 or 20 min; T 90C for 1, 5 or 10 min; and 100C 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 90C 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 90C temperature for 10 min.

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