PRODUCTION OF INSTANT ORANGE JUICE POWDER BY FOAM-MAT DRYING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 25, Issue 8, August 2000, Page 5187-5194 PDF (607.07 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.259464 | ||||
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| Authors | ||||
| K. I. Hamad,1; Hammat, I. Matuk2; F. A. El-Ashwah3 | ||||
| 1Food Technology and Dairy Sci. Dept., National Res. Centre, Dokki, Giza, Egypt. | ||||
| 2Food Technology Research Institute, Agric. Res. Center, Giza, Egypt. | ||||
| 3Food Technology Research Institute, Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| This study aims to introduce an instant baladi orange juice powder, which could be industrially processed and consumed allover the year as the production of this fruit is very huge. In this study powder was prepared by the foam mat drying method. The obtained results revealed that total soluble solids (T.S.S.) content of fresh Baladi orange juice was about 12% including 10.2% total sugars, 1.11% total acidity and about 55 mg/100 gm ascorbic acid. The reducing sugars content represented about 51.07% of the total sugars. It was also concluded that through this investigation the fresh orange juice concentrated by rotary evaporator (at 40°C and 28 Hg) to 20% T.S.S. resembled the fresh Baladi orange juice. The obtained data also revealed that 0.8 to 1.5% of added albumin was the best concentration for foaming. It was proved that adding 0.5% carboxy methyl cellulose was very suitable for improving the foaming state. Concerning the organoleptic evaluation, it could be noticed that the juice concentrated by rotary evaporator was better as compared to that concentrated by the same method after adding sucrose. | ||||
| Keywords | ||||
| Foam; Powder; Drying; Juice; Orange | ||||
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