DEVELOPMENT OF PROCESS TECHNOLOGY FOR ENHANCING SHELF-LIFE OF SWEET ORANGE JUICE

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Date
2014-11-30
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UNIVERSITY OF AGRICULTURAL SCIENCES, RAICHUR
Abstract
The experiments were conducted to study the effect of different preservation methods, packaging materials and storage conditions for enhancing shelf-life of sweet orange juice. The juice was extracted using power operated screw press juice extractor, pasteurized at 80 ºC for 20 s and subjected to homogenization at 5000 psi, chemical preservation using sodium benzoate at 0.5 mg.ml-1 and biopreservative nisin at 0001 mg.ml-1 and filled in glass bottles, polyethylene terephthalate (PET) bottles and tin cans, stored at ambient and refrigerated condition (4±1 ºC) and analysed for proximate compositions and quality parameters. Sensory evolution of fresh juice was followed by total plate count (TPC) at an interval of 1, 15, 30 and 40 days of storage. Among the treatments sweet orange juice preserved with sodium benzoate at (0.5 mg.ml-1) filled in glass bottles stored at refrigerated condition recorded minimum moisture losses (88.72 to 91.57% w.b.) with maximum retention of soluble protein (0.47 to 0.44%), and carbohydrates (10.28 to 8.44%) with less decrease in pH (4.26 to 4.10), water activity (0.837 to 0.861), followed by minimum losses in TSS (11.31 to 8.43 °Brix), ascorbic acid (55.96 to 49.43 mg.ml-1), browning index (0.170 to 0.247%), total carotenoids (35.25 to 31.34 mg.ml-1) and flavonoids (23.62 to 17.50 mg.ml-1), with minimum microbial activity during 40 days of storage and predicted maximum shelf-life of 130 days compared to other treatments and showed benefit cost ratio of 1.50:1 upon investment.
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