University of Khartoum

Storage Induced Changes in the Physico-Chemical and Sensorial Properties of Natural Orange Juice and Drink

Storage Induced Changes in the Physico-Chemical and Sensorial Properties of Natural Orange Juice and Drink

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Title: Storage Induced Changes in the Physico-Chemical and Sensorial Properties of Natural Orange Juice and Drink
Author: Ibrahim, Razan Elbukhari
Abstract: A completely randomized design was used to study the effects of temperature and the storage period on the natural orange drink from a local processing company in Khartoum state and orange juice processed at home from local orange fruits and stored for three days at refrigeration temp. and room temp. while the commercial drink was stored for twelve weeks at the same temperature conditions in the market. Samples are analyzed for proximate composition (moisture content, fiber, protein, carbohydrate, oil and ash), pH value, titratable acidity, total soluble solids, ascorbic acid, minerals (potassium, sodium, calcium, magnesium) and sensory evaluation. The results indicated significant (PX04; 0.05) changes at the end of storage period for the orange juice and orange drink samples especially pH values, acidity, total soluble solids and ascorbic acid. The pH value and acidity of the two samples decreased and increased, respectively with the increasing of storage period. The total soluble solids for natural orange drink samples stored at the two temperature conditions increased. On the other hand the total soluble solids of orange juice samples decreased and increased for the refrigerated and room temperature samples, respectively for the same storage period. A significant decrease in ascorbic acid was observed with the increase in the storage period for the two samples, where the natural orange sample lost more than 50% of their original value at the end of storage period (twelve weeks). The home made orange juice lost 28.5% at the end of storage period (three days). A decrease in minerals content was observed for the natural orange drink at the end of storage (twelve weeks). Orange juice did not show significant (pX05;0.05) changes in the minerals content under the storage conditions investigated.
URI: http://khartoumspace.uofk.edu/handle/123456789/12017
Date: 2015-06-14


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