Shatta, A. (2006). EFFECT OF FROZEN STORAGE AND CONCENTRATION METHODS ON SOME QUALITY PARAMETERS 0F LIME JUICE AND CONCENTRATE. Journal of Food and Dairy Sciences, 31(9), 5795-5807. doi: 10.21608/jfds.2006.236858
Adel A. Shatta. "EFFECT OF FROZEN STORAGE AND CONCENTRATION METHODS ON SOME QUALITY PARAMETERS 0F LIME JUICE AND CONCENTRATE". Journal of Food and Dairy Sciences, 31, 9, 2006, 5795-5807. doi: 10.21608/jfds.2006.236858
Shatta, A. (2006). 'EFFECT OF FROZEN STORAGE AND CONCENTRATION METHODS ON SOME QUALITY PARAMETERS 0F LIME JUICE AND CONCENTRATE', Journal of Food and Dairy Sciences, 31(9), pp. 5795-5807. doi: 10.21608/jfds.2006.236858
Shatta, A. EFFECT OF FROZEN STORAGE AND CONCENTRATION METHODS ON SOME QUALITY PARAMETERS 0F LIME JUICE AND CONCENTRATE. Journal of Food and Dairy Sciences, 2006; 31(9): 5795-5807. doi: 10.21608/jfds.2006.236858
EFFECT OF FROZEN STORAGE AND CONCENTRATION METHODS ON SOME QUALITY PARAMETERS 0F LIME JUICE AND CONCENTRATE
Lime juice (Citms auranfifolia) was stored at —20°C for 12 months and
concentrated using four methods. The effect of frozen storage and concentration
methods on some physical. chemical and rheological properties as well as sensory
evaluation of reconstituted Juice was Investigated.
The results showed that the frozen storage had insignificant effect on total
soluble solids. pH value and total acidity percent of the juice. Color index. redness (a')
values and total changes In color (E) of the juice gradually increased during storage
period. Pectin content. lightness (L'). yellowness (b‘). plastic and 10 rpm viscosities.
and consistency coefficient values were decreased.
Concentration methods caused a significant increase in color index values of
resultant concentrates. The changes in most tested properties were low in
concentrates produced by “cut-back“ process. The differences between rheological
properties of the concentrates referred to the differences in pectic fractions content of
the concentrates. The overall acceptability scores of reconstituted juices prepared
from concentrates produced by 'cul-back' process were higher than those for the
other concentrates.
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