EFFECT OF ACTIVE CARBON FILTRATION ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF LIME JUICE
Journal Title: Annals. Food Science and Technology - Year 2018, Vol 19, Issue 3
Abstract
Lime (Citrus aurantifolia) is widely used as a flavor enhancer in Food Industry. Extracted lime juice cannot be preserved for long time due to the development of delayed bitterness. Therefore, industry has introduced artificial alternatives for lime juice. The aim of this research was to evaluate effect of active carbon filtration on physico-chemical properties of lime juice. Extracted juice was kept in PET bottles for one month at ambient conditions to facilitate sedimentation and the development of bitterness and then the juices were filtered through activated carbon columns. Columns of three heights (5cm, 10cm and 15cm) were used. Filtered juices were analyzed for physiochemical (pH, total soluble solids (TSS), titratable acidity-TA), total phenolic content (TPC), antioxidant activity (DPPH radical scavenging) and sensory quality (simple ranking test, 5 point hedonic scale). Based on evaluated quality of the juice obtained after filtered through 10cm activated carbon column was selected for further studies. The pH, TSS, and TA values for selected juice were 2.2, 4.8°, 5g citric acid equivalent /100mL respectively, and those values were significantly different compared to the natural lime juice (pH 2.01, TSS 7and TA 6.29g citric acid equivalent/100mL). Total phenol content of selected lime juice was 0.029mg galic acid equivalent GAE/g, which is significantly lower than natural lime juice (0.611mg GAE/g). Sensory results revealed that the sour taste and the overall acceptability of the filtered lime juice were similar to that of natural lime juice. Sensory results revealed that the natural lime juice showed higher “bitterness” compared to filtered juice. That is realized the activated carbon filtration and de-sedimentation effective for minimizing delayed bitterness. However, phenolic content of the treated juice has been significantly reduced compared with natural lime juice.
DETERMINATION OF SOME BIOACTIVE COMPOUNDS WITH ANTIOXIDANT ACTIVITY FROM TOMATOES GROWN TO I.N.C.D.B.H. STEFANESTI, ROMANIA
Tomato is after potato the second most consumed vegetable in the world and approximately 30 % of tomato production is consumed as processed products. Tomatoes are recommended for people suffering from diabetes, who have...
QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, CORN, ALMONDAND COCONUT
Micronutrient deficiency is prevalent in most developing countries hence combination of food groups in the production of biscuit was investigated. Five biscuit samples were produced from flour blends containing different...
EMMER WHEAT - AN ETHIOPIAN PROSPECTIVE: A SHORT REVIEW
Cereals are producing in a large volume as compare with other crops in Ethiopia because they are the principal staple crops. Small amounts of ancient wheat species may still be grown in some countries for traditional foo...
INFLUENCE OF TEMPERATURE REGULATING DEVICE AND RELATIVE HUMIDITY MONITORING ON PERFORMANCE OF A NATURAL CONVECTIVE HEATED INCUBATOR
The effect of temperature regulating device and relative humidity monitoring was carried out on a natural convective heated incubator. The experimental rig was used to evaluate the performance of the temperature regulati...
EFFECT OF EXTRACTION VARIABLES ON THE MINERAL COMPOSITION OF COCONUT MILK
The composition of coconut milk depends, to a large extent, on the extraction procedure. However, effect of extraction process conditions on the mineral composition of coconut milk has not been documented. In this study,...