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Ascorbic acid in sweet orange juice.

Author(s)
Sardar Ali Food Technology Department, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan
Mirza Ali Khan Food Technology Department, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan
Saifullah Khan Food Technology Department, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan
Abstract
Juice was extracted from Blood red and Rubby red varieties of sweet orange after proper trimming, sorting, and washing. The juice was preserved by thermal processing and chemical preservatives. The juice was packed in coloured and plain bottles, and was stored at prevailing room temperature and 40'F. Juice preserved by the addition of chemical preservatives gave better results than preserved by heat. Products stored at 40oF was liked more by consumers than stored at prevailing room temperature. The retention of ascorbic acid was more in coloured bottles than plain bottles. Among the two varieties, Rubby red variety for single strength juice was found superior to Blood red.
Publication Details
Page(s) 17-21
DOI DOI not available
Published Journal: Gomal University Journal of Research, Volume: 5, Issue: 1--2, Year: 1985

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