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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Effect of clouding agents on the quality of apple juice during storage
Food Hydrocolloids, Volume 25, No. 1, Year 2011
Notification
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Description
Apple pomace, (AP) was subjected to evaluation as potential source of clouding and antiradical agent in cloudy apple juice (CAJ). The evaluation was carried out in comparison with three hydrocolloids, namely sodium carboxymethyl cellulose (CMC), xanthan (XA), and pectin (P). The quality parameters of cloudy apple juice such as cloud stability, viscosity, phenolic content, sensory evaluation and antioxidant activity had been studied since these parameters control the consumer acceptance of that product. All the analyses were carried out for fresh and treated juices after storage at 4 and 25 °C for two weeks. The cloud stability of juices added decreased quickly and remained more stable than the untreated treatment. However, the hydrocolloids showed significant (P < 0.05) increase in viscosity, they exhibited deterioration in sensory attributes. The results indicated a good correlation between phenolic degradation and the radical scavenging activities. © 2010 Elsevier Ltd.
Authors & Co-Authors
Ibrahim, Gamil E.
Egypt, Giza
National Research Centre
Hassan, Ibrahim M.
Egypt, Cairo
College of Agriculture
Abd-Elrashid, A. M.
Egypt, Cairo
College of Agriculture
El-Massry, Khaled Farouk
Egypt, Giza
National Research Centre
Eh-Ghorab, A. H.
Egypt, Giza
National Research Centre
Ramadan, M. M.
Egypt, Giza
National Research Centre
Osman, Fouad M.
Egypt, Giza
National Research Centre
Statistics
Citations: 60
Authors: 7
Affiliations: 2
Identifiers
Doi:
10.1016/j.foodhyd.2010.05.009
ISSN:
0268005X