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Effect of orange juice parameters on gelation in hot‐pack concentrate
Author(s) -
MIZRAHI S.,
FIRSTENBERG R.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00062.x
Subject(s) - pectin , chemistry , pulp (tooth) , sugar , orange (colour) , food science , orange juice , chromatography , dentistry , medicine
Summary The effect of the pulp content of shamouti orange juice ( S ), the specific viscosity of the serum (η sp ) and the pH level, on the degree of gelation ( DG ) of hot‐pack six‐fold concentrate, was studied on samples prepared with a single factor varied at a time. The degree of gelation was found to be controlled by three main factors, namely:1 formation, under favourable pH conditions, of a pectin‐sugar‐acid‐type gel by the soluble pectin; 2 interference of pulp particles with the formation of the gel, mainly at low pulp concentrations (up to S = 4%); 3 strengthening of the gel by the rigidity of the suspended particles, their mutual interaction and possibly their coupling ability.The following relationship was established between the degree of gelation (4‐point scale) on the one hand, and S , pH and η sp on the other, and confirmed on commercial samples: