engleski

Quality Parameters in Orange Juices

The objective of this work was to determine and compare quality parameters with emphasis on vitamin C and consumer acceptance of five industrially produced orange juices and three orange juices produced in laboratory. For this purpose, industrially produced juices were purchased from the local market (A, B, C, D, E) and laboratory juices were prepared by juice extractor and pasteurized for five and ten minutes in water bath on 85 oC (L, L5, L10, respectively). In all samples, physical and chemical parameters were determined (soluble dry matter, pH value and total acidity) and sensory analysis was conducted using hedonistic scale. Vitamin C was determined using HPLC analysis with UV-VIS/PDA detection. All obtained results were statistically analyzed using analysis of variance (ANOVA). The results of physical and chemical analysis of investigated juices showed the following: soluble dry matter was 10.7 – 12.2 oBrix, pH value was 3.62 – 3.89 and total acidity was 7.26 – 8.03 %. Statistically, soluble dry matter content and total acidity showed that there were differences between samples. The amount of vitamin C in industrial juices was ranging from 0.1607 mg/g juice (D) to 0.3238 mg/g juice (B). Sample L contained 0.3188 mg/g juice of vitamin C and pasteurization for ten minutes led to decrease of vitamin C (7.2 %). ANOVA showed that there was a significant difference in vitamin C content between all samples. Besides pasteurized juices did not have good sensory characteristics due to the appearance of bitterness, statistically there were no differences between investigated juices. Considering the amount of vitamin C and sensory results, samples B and L were evaluated as the best rated.

HPLC ; orange juice ; quality parameters ; sensory ; vitamin C

nije evidentirano