Open AccessFactors Affecting the Stability of Vitamin C in Tropical Fruit Juices and Nectars
Author(s) -
A. Rahman,
J. Anziani,
José R. Cruz-Cay
Publication year - 1964
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v48i1.12967
Subject(s) - ascorbic acid , vitamin c , food science , vitamin , chemistry , brix , biology , biochemistry , sugar
Studies were conducted on the effect of certain factors such as temperature, pH, degrees Brix, concentration of vitamin C, and storage in sealed as well as in open containers, on the stability of vitamin C in tropical fruit juices and nectars. They were fortified with different quantities of synthetic vitamin C (1-ascorbic acid) ranging between 10 and 4,000 mg. per 100 ml.