SciELO - Scientific Electronic Library Online

 
vol.27 issue6Isolation, Characterization and Selection of Autochthonous Lactic Acid Bacteria from Goat Milk and Fresh Artisanal-Goat CheeseEncapsulation of Probiotic by Freeze Drying in the Presence of Prebiotic author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

ANDRADE, Ricardo D; BLANQUICETT, Kevin  and  RANGEL, Rafael D. Effect of pH, Soluble Solids and Juice Added on Color and Vitamin C Content of Co-Crystallized Bitter Orange Juice. Inf. tecnol. [online]. 2016, vol.27, n.6, pp.129-134. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000600013.

The effect of the proportion of juice added (10 and 20%), pH (3.8 and 4.5), and soluble solids (50 and 60 ° Brix) on time co-crystallization, color and vitamin C content of co-crystals of bitter orange juice was evaluated. Bitter co-crystallized orange juice was obtained by mixing supersaturated sucrose syrup at 118 °C with bitter orange juice concentrate, with constant agitation of 600 rpm. The wet co-crystals were separated and dried at 50 °C in a vacuum oven for 24 hours. Color and vitamin C content were determined in the dry co-crystals. Co-crystals managed to retain vitamin C between 3.94 and 5.25 mg/100g dry basis. However, there was high loss of vitamin C (90.64%) during the process of co-crystallization with respect to fresh juice.

Keywords : co-crystals; bitter orange; sucrose syrup; vitamin C.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License