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Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures.

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Title Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures.
 
Creator Siddappa, G. S.
Bhatia, B. S.
Girdhari, Lal.
 
Subject 05 Fruit juice
10 Food Microorganisms
 
Description In natural Coorg orange juice and squash and also in model systems corresponding to'
these, added ascorbic acid is the most important single factor concerned in their browning
during storage, and this is already well known. Browning is considerably more in the case
of lots preserved by pasteurisation than in the case of those preserved with SO.. The
addition of amino-acid mixture up to 400 ppm does not have any further marked effect on
browning that occurs in the presence of ascorbic acid. Neither the addition of minerals
present in the orange nor of the acid hydrolysate of the rag does influence browning to
any extent.
In model systems, autoclaving at 10 lb. p.s.i.g. results in browning of the sugar solutions.
brovming being more marked in the alkaline medium than in acid or neutral media.
Except in the highly acid (pH 0.65-1.09) and highly alkaline (pH 7.13) ranges, there is
very little browning in glucose and sucrose solutions. Among the common sugars, galactose
is tbe most susceptible and sucrose. tbe least susceptible to browning on beating. In
the case of glucose solution, ferrous irOn increases browning, while metallic tin and SO.
decrease it.
 
Date 1959
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3823/1/Indian%20Journal%20of%20Applied%20Chemistry%2C%20Volume-22%28%20%281959%29%20199-210.pdf
Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.