Effect of juice extraction methods, potassium metabisulphite concentration and storage temperature on the extent of degradation and reactivity of chemical constituents in mandarin (Citrus reticulata Blanco) juice

Author: Sunil Pareek 1*, Ravinder Paliwal 2 and Subrata Mukherjee 3
Received 4 January 2015, accepted 24 March 2015.
Abstract

Fresh mandarin juice is perceived to be more wholesome than processed juice. Fresh clarified mandarin juice turned in brownish dark colour and ascorbic acid retention is also difficult during long storage. The experiment consisted of 18 treatment combinations with 3 concentrations of potassium metabisulphite, 3 storage temperatures and 2 types of juice extraction methods. Juice extracted with screw type juice extractor and preserved with 1000 ppm potassium metabisulphite and stored at 3°C maintained better qualitative characteristics viz., total soluble solids, acidity, ascorbic acid, sugars, free amino acids, soluble proteins and non-enzymatic browning during 6 months storage. Mandarin juice extracted with screw type hand operated extractor can be stored for 6 months at 3°C storage temperatures with minimum biochemical changes.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2015, Vol. 13, Issue 2, pages 39-44.Publisher: WFL.


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