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Effect of storage conditions on the chemical attributes of Ogbomoso mango juice

被引：0
|
作者：
O. O. Alaka
J. O. Aina
K. O. Falade
机构：
[1] University of Ibadan,Department of Food Technology
来源：
European Food Research and Technology | 2003年 / 218卷
关键词：
Mango juices; Ogbomoso variety; Packaging materials; Chemical attributes; Storage temperature;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Mango juices were extracted from Ogbomoso variety using the method of Brekke et al. (1972). Mango juices were packaged in polyethylene films, polyethylene tetraphthalate (PET or plastic) bottles and transparent glass bottles and stored at 6 °C, 26 °C and 34 °C. Percentage ascorbic acid loss, browning index, titratable acidity, pH and soluble solids were evaluated at 2-week intervals for 8 weeks. Percentage ascorbic acid loss, non-enzymatic browning and titratable acidity increased with storage time in all packaging materials. However, pH decreased with storage time and soluble solids remained constant. Higher percentage ascorbic acid loss, browning index and titratable acidity occurred in juices packaged in polyethylene film, than in PET and glass bottles. Percentage ascorbic acid, browning index and pH increased with increased storage temperature. However, titratable acidity decreased with increased storage temperature and soluble solids remained constant throughout the period of storage.
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页码：79 / 82
页数：3
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