Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2018.10.1.02
Influence of chemical preservatives on quality attributes of orange juice
STEPHEN ABIOLA
orcid.org/0000-0001-9361-7680
; Federal University of Technology Akure, Department of Food Science and Technology, P.M.B. 704 Akure, Ondo State, Nigeria
AKINBINUADE SAMSON AKINMADEYEMI
; Federal University of Technology Akure, Department of Food Science and Technology, P.M.B. 704 Akure, Ondo State, Nigeria
MARY AANUOLUWAPO AJATTA
; Federal University of Technology Akure, Department of Food Science and Technology, P.M.B. 704 Akure, Ondo State, Nigeria
CHARLES OGUGUA AWORH
; University of Ibadan, Department of Food Technology, UI, Ibadan, Oyo State, Nigeria
Sažetak
The aim of this study is to evaluate the chemical, microbiological and sensory
characteristics of chemically preserved orange juice samples. Orange juice was
produced from sweet orange fruit (Citrus sinensis). Four samples were
developed by treating the orange juice with 0.03% preservative sodium
benzoate (SB), sodium metabisulphite (SM), potassium sorbate (PS) and their
combination (AP). The control juice (UNT) sample was used as a control.
Chemically preserved and unpreserved orange juice was stored at refrigeration
temperature (4 ± 2 °C) for 3 weeks. The pH, total titratable acidity, ascorbic
acid, total solids, total soluble solids, microbiological qualities and sensory
attributes of samples stored for 3 weeks were determined using standard
methods. The pH of the juice ranged from 3.30 to 3.60, total titratable acidity
(1.50 - 1.77 mL), total soluble solids (9.40 – 10 °Brix), total solids (23.97 -
19.17 mg/L) and vitamin C content (270.20 - 150.90 mg/100g). The
microbiological analysis showed no growth of coliform. The yeast and total
viable count ranged from 3 x 103 - 14 x 103 CFU/mL and 3 x 103 - 10 x 103
CFU/mL, respectively. At 0.03%, sodium benzoate, sodium metabisulphite and
potassium sorbate could be effective preservative for orange juice preservation.
The use of chemical preservatives in orange juice preservation does not
influence negatively the consumer acceptability of the product. The combined
usage of sodium benzoate, sodium metabisulphite and potassium sorbate
influenced the quality attributes of orange juice.
Ključne riječi
orange juice; preservatives; quality attributes; chemical; storage
Hrčak ID:
200540
URI
Datum izdavanja:
25.5.2018.
Posjeta: 2.560 *