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Provedor de dados:  BABT
País:  Brazil
Título:  Stability of unpasteurized and refrigerated orange juice
Autores:  Souza,Maria Cristina Corrêa de
Benassi,Marta de Toledo
Meneghel,Renata Fraxino de Almeida
Silva,Rui Sérgio dos Santos Ferreira da
Data:  2004-07-01
Ano:  2004
Palavras-chave:  Citrus fruit
Shelf life
Vitamin C
Sensory quality
Moulds and yeasts
Resumo:  The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation became accentuated reaching, at 72h storage, retentions of 72 to 85%.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Instituto de Tecnologia do Paraná - Tecpar
Relação:  10.1590/S1516-89132004000300009
Formato:  text/html
Fonte:  Brazilian Archives of Biology and Technology v.47 n.3 2004
Direitos:  info:eu-repo/semantics/openAccess

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