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Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon
Author(s) -
Maleki M.,
Sarkissian S.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740181102
Subject(s) - organoleptic , ascorbic acid , food science , chemistry , chemical composition , total dissolved solids , composition (language) , environmental science , linguistics , philosophy , organic chemistry , environmental engineering
Abstract Juice from five different varieties of oranges grown in Lebanon was canned according to commercial practices and stored at room temperature. At weekly intervals for seven weeks, chemical analyses for ascorbic acid, total acidity, total soluble solids, nitrogen, ash, total lipids, total solids, essential oils and flavonoids were performed on each sample. The fresh juice from the Blood and Washington Navel varieties compared favourably in chemical composition with a concentrated frozen product from the U.S.A.; the juice from Blood withstood canning and storage better than all other varieties tested. In all samples, there was a significant decrease in the levels of ascorbic acid and of essential oils during storage. Statistical analysis of organoleptic evaluations showed that, in general, blends of two or three different varieties were preferred to the juice from a single variety.