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Calcium Supplementation and Processing Variable Effects on Orange Juice Quality
Author(s) -
BAKER R.A.,
CRANDALL P.G.,
DAVIS K.C.,
WICKER L.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04775.x
Subject(s) - calcium , chemistry , pectinesterase , food science , pectinase , pasteurization , orange juice , calcium carbonate , flavor , pulp (tooth) , orange (colour) , phosphate , biochemistry , dentistry , medicine , enzyme , organic chemistry
Untreated, pectinesterase treated, low pulp, and pectinase treated orange juices were fortified to 20% RDA of calcium with calcium carbonate or calcium phosphate/lactate (75/25). Neither calcium supplement adversely affected flavor, cloud density, settling pulp, or viscosity in untreated, low pulp, or pectinase treated juices. PME exposed orange juice held 4 hr before pasteurization and calcium supplementation had less cloudy density, increased viscosity and more settling pulp. Calcium carbonate fortified PME exposed and pectinase treated juices had lower flavor scores, while calcium phosphate suspensions caused slightly lower color scores of all juices.