Effect of potassium sorbate, potassium metabisulphite and temperature on the stability of kinnow juice concentrate
1996
Aslam, M.N. (Ayub Agricultural Research Inst., Faisalabad (Pakistan)) | Mukhatar, M. | Awan, J.A.
Kinnow juice was concentrated to 46% Brix under vacuum (750 to 760 mm Hg) at 40 to 45 Centigrade 300 ppm each of potassium sorbate and potassium metabisulphite were added in the concentrate and stored at-20, 10, 0, and +8 Centigrade for 90 days. Results revealed no appreciable changes in Brix and pH in all the samples. Increase in reducing sugars (maximum 15.52%) at +8 Centigrade was found, while ascorbic acid and acidity decreased during storage. Maximum decrease of 55.17% in ascorbic acid was at +8 Centigrade while minimum of 17.24% was at -20 Centigrade. Concentrate stored at -20 Centigrade retained its quality, followed by samples kept at -10 Centigrade.
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