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Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures.
Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.
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Indian Journal of Applied Chemistry, Volume-22( (1959) 199-210.pdf - Published Version Restricted to Registered users only Download (300kB) |
Abstract
In natural Coorg orange juice and squash and also in model systems corresponding to' these, added ascorbic acid is the most important single factor concerned in their browning during storage, and this is already well known. Browning is considerably more in the case of lots preserved by pasteurisation than in the case of those preserved with SO.. The addition of amino-acid mixture up to 400 ppm does not have any further marked effect on browning that occurs in the presence of ascorbic acid. Neither the addition of minerals present in the orange nor of the acid hydrolysate of the rag does influence browning to any extent. In model systems, autoclaving at 10 lb. p.s.i.g. results in browning of the sugar solutions. brovming being more marked in the alkaline medium than in acid or neutral media. Except in the highly acid (pH 0.65-1.09) and highly alkaline (pH 7.13) ranges, there is very little browning in glucose and sucrose solutions. Among the common sugars, galactose is tbe most susceptible and sucrose. tbe least susceptible to browning on beating. In the case of glucose solution, ferrous irOn increases browning, while metallic tin and SO. decrease it.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coorg orange juice, squash, model systems, ascorbic acid, browning |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 10 Food Microorganisms |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Oct 2014 10:42 |
| Last Modified: | 30 Oct 2014 10:42 |
| URI: | http://ir.cftri.res.in/id/eprint/3823 |
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