QUALITATIVE ASSESSMENT OF SONICATED APPLE JUICE DURING STORAGE

被引：28

作者：

Abid, Muhammad ^{[1
,2
]}

Jabbar, Saqib ^{[1
]}

Wu, Tao ^{[1
]}

Hashim, Malik Muhammad ^{[1
,3
]}

Hu, Bing ^{[1
]}

Saeeduddin, Muhammad ^{[1
]}

Zeng, Xiaoxiong ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

[2] Pir Mehr Ali Shah Arid Agr Univ, Dept Food Technol, Rawalpindi, Pakistan

[3] Gomal Univ, Dept Food Sci & Technol, Dera Ismail Khan, Pakistan

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

ORANGE JUICE; PARAMETERS; CAROTENOIDS; ULTRASOUND; COLOR;

D O I：

10.1111/jfpp.12348

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Apple juice was subjected to ultrasound treatment at 30, 60 and 90% amplitude levels using probe- type sonicator (20 kHz, 20C for 3 min) keeping pulse durations of 5 s on/off, and the samples were stored at 4C for 30 days. Effects of sonication and storage on total soluble solids (TSS), pH, titratable acidity, instrumental color (L*, a*, b*), nonenzymatic browning (NEB), cloud value, ascorbic acid and antioxidant capacity were evaluated. Additionally, sensory characteristics were also investigated. As results, TSS, pH and acidity remained unchanged while significant increases in color values, NEB, cloud value, ascorbic acid and antioxidant capacity were observed in all sonicated samples. Moreover, the consumer panel rated sonicated apple juice samples as most acceptable. Storage study showed significant increase in acidity, color values, NEB and decrease in pH, cloud value, ascorbic acid and antioxidant capacity. The results were further verified by principal component analysis.

引用

页码：1299 / 1308

页数：10

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