Storage stability of ascorbic acid in ready-to-drink juice.
1988
Reyes G.D.
Four different kinds of orange juice drinks in tetra-brik and foil pounch were evaluated for their ascorbic acid content and acceptability after storage at three different temperatures over a period of 24 weeks. Results of Phase 1 (preliminary survey of orange juice drinks sold in supermarkets) of the study showed that tetra-brik samples had higher ascorbic acid levels than foil pounched samples. No significant differences were found in ascorbic acid content between samples purchased from supermarkets with refrigeration facilities and samples from grocery stores without refrigeration facilities. Storage stability test (Phase 2) findings, showed that the ascorbic acid levels decreased with increase in storage time and temperature and that rates of decrease were similar for all brands stored under refrigerated condition. There was lower vitamin C retention at higher temperatures for longer periods of storage. For the acceptability tests, no significant differences were found among products stored at refrigerated temperature for 20 weeks, but for those stored at room/elevated temperature, acceptability progressively decreased up to the 20th week.
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