Effect of different conditions of storage on physico-chemical and microbiological qualities of debittered kinnow juice concentrate

Citation
Nk. Thakur et al., Effect of different conditions of storage on physico-chemical and microbiological qualities of debittered kinnow juice concentrate, J FD SCI M, 37(4), 2000, pp. 415-418
Citations number
29
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
37
Issue
4
Year of publication
2000
Pages
415 - 418
Database
ISI
SICI code
0022-1155(200007/08)37:4<415:EODCOS>2.0.ZU;2-K
Abstract
A study on the preparation of debittered kinnow juice concentrate of 72 deg reesB and optimization of different storage conditions was conducted. Durin g storage of concentrate, physico-chemical and microbiological changes were recorded and these changes were minimum in the concentrate, which was stor ed at -18 degreesC than that stored at 0 degreesC and 37 degreesC. For pack ing of concentrate, glass container was found better than HDPE container. A ddition of SO2 did not have much effect on physico-chemical characteristics of concentrate. However, it checked the growth of moulds and osmophilic ye asts. Though the concentrate packed with SO2 had lower microbial counts, th e concentrate stored without SO2 was also microbiologically stable over 6 m onths of storage. Thus, the kinnow concentrate of 72 degreesB packed in gla ss or HDPE container with or without SO2 could be stored at -18 degreesC wi thout much changes in physico-chemical characteristics. The concentrate als o had no sign of fermentation or off odour. However, for better retention o f quality, the concentrate should be packed in glass container with 700 ppm SO2 and stored at -18 degreesC.