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Influence of calcium fortification, ...

Khosravi, Parvaneh.

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Influence of calcium fortification, stabilization, and storage time on orange juice.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Influence of calcium fortification, stabilization, and storage time on orange juice./
作者:	Khosravi, Parvaneh.
面頁冊數:	59 p.
附註:	Source: Masters Abstracts International, Volume: 41-03, page: 0713.
Contained By:	Masters Abstracts International41-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1411406
ISBN:	049388937X

Influence of calcium fortification, stabilization, and storage time on orange juice.
Khosravi, Parvaneh.

Influence of calcium fortification, stabilization, and storage time on orange juice. - 59 p.

Source: Masters Abstracts International, Volume: 41-03, page: 0713.

Thesis (M.S.)--Mississippi State University, 2002.

Orange juice concentrate was fortified with different calcium sources and their quality was assessed at different stages of storage. Seven treatments including control, (no calcium added), calcium citrate, calcium lactate, purac, calcium citrate plus 2% Nat1, calcium citrate plus 4% Nat1, and calcium rich commercial orange juice were used and storage times were 0, 5, 15, 30, 45, and 60 days. Fortified and control orange juice samples were analyzed for pH, titratable acidity, apparent viscosity, degree of settling, total soluble solid (Brix), Brix/acid ratio, color, calcium content, microbial count plus yeast and mold, and sensory properties.

ISBN: 049388937XSubjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Influence of calcium fortification, stabilization, and storage time on orange juice.
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245 1 0 $a Influence of calcium fortification, stabilization, and storage time on orange juice.
300 $a 59 p.
500 $a Source: Masters Abstracts International, Volume: 41-03, page: 0713.
500 $a Adviser: Zahur (Zee) Haque.
502 $a Thesis (M.S.)--Mississippi State University, 2002.
520 $a Orange juice concentrate was fortified with different calcium sources and their quality was assessed at different stages of storage. Seven treatments including control, (no calcium added), calcium citrate, calcium lactate, purac, calcium citrate plus 2% Nat1, calcium citrate plus 4% Nat1, and calcium rich commercial orange juice were used and storage times were 0, 5, 15, 30, 45, and 60 days. Fortified and control orange juice samples were analyzed for pH, titratable acidity, apparent viscosity, degree of settling, total soluble solid (Brix), Brix/acid ratio, color, calcium content, microbial count plus yeast and mold, and sensory properties.
520 $a Results showed calcium fortification increased the pH of orange juice and declined significantly during storage time. However, the decline was higher in the control compared to the treatments. This was reflected by an increase in the titratable acidity from 0.64 to 0.77% after 60 days of storage. Calcium citrate plus 4% Nat1 tended to increase the orange juice viscosity. Calcium fortification slightly increased the percent of settling as compared to control except for calcium citrate plus 4% Nat1 in which the percent of settling was less than that of the control. The percent of settling decreased with increasing storage time as compared to control. Because of a sufficiently low pH level and pasteurization, the growth of microorganisms was eliminated in orange juice samples during the storage time. For sensory evaluations, calcium citrate plus 4% Nat1 and calcium rich orange juice potentially scored better than the other treatments. Calcium content of orange juice was increased with calcium fortification.
590 $a School code: 0132.
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710 2 0 $a Mississippi State University. $3 1017550
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