EFFECT OF STORAGE ON THE PHYSICAL AND ORGANOLEPTIC PROPERTIES OF FROZEN AND CANNED POMEGRANATE JUICE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 30, Issue 9, September 2005, Page 5381-5392 PDF (115.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237924 | ||||
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| Authors | ||||
| Lalla A. Shekeeb; Nahed M. EI-Shyimy; Sh. H. Hammad; EI-S. M. Abu-Tor | ||||
| Department of Food Science and Technology, Faculty of Agriculture, EI- Chatby, Alexandria University, Alexandria, Egypt. | ||||
| Abstract | ||||
| The pomegranate grains (arils) containing the juice, are the edible part of the fruit. This current study was carried out on Egyptian ripe pomegranate fruit (Wardi, Banali and Manlaloti varieties). Pomegranate juice was extracted from the grains, filtered and preserved by two methods: packaging in polyethylene pouches and stored in freezer at -18°C for the storage period up 104 months. and packaging in enameled cans of 400 ml capacity and pasteurized at 90°C for 15 min. then cooled immediately and stored at room temperature for ..... ' days. The effect of storage on the p4 value, colour and organaleptic properties of pomegranate juice which was prepared by two methods, namely freezing and canning. were studied and the data showed Ihat pH value increased significantly during the storage of two products. It was observed that Ihe pH values of canned juice were lower than that of the frozen through all the storage period and for the three varieties studied. The storage affected the color value of the pomegranate juice as measured using lovibond was studied. The color values (yellow. and blue) increased Significantly as the storage period increased: it was notical also that the ricrernent was higher for the canned juice samples stored at ambient temperature then those of frozen samples. However the red values were decreased as the storage period increased. lor both of the frozen and canned juice. The organaleptic properties were affected by storing the juice for an treatments. The color, odor, taste and appearance values decreased remar1o;ably as the storage period was increased. However, the storage of the canned juice showed a higher reduction in the above mentioned organoleptic properties comparing with those of the stored frozen samples. Generally the panelists preferred the frozen Wardi juice over the other tested samples, since it got the highest qU;Jlity scores in comparison with the others. | ||||
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