The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)
Abstract
The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were analyzed for pH, Pitaminac, dilatable acidity total solids, brix content, specific gravity, total plate count coliform count, fest & mold count and finally sensory evaluation. The results showed that over the days, the vitamin C content reduced from 62 mg to 30mg with the most retention in sample C. The pH of the samples reduced from 3.5. to 2.8 over the storage period with the most decrease in sample D (NP).
The total solids varied from 5.7% to 8.8% with the lesst solids in sample B (0.2%). The Torix content decreased over the storage period from 12.59 to 12 08 with the lesst decrease in sample D (N.P.). the titratable acidity ranged from 0.37% to 0.03 % within the storage period. The microbial analysis showed that there were growths in the nutriment agar, two yeast growths in the potatoedextrose agar which occurred in sample D and no growth in the McConkay agar. Sensory evaluation revealed that all the samples have similar colour and taste while samples A and D had the best flavour. This analysis shows that the use of citric acid in undiluted juice is not recommended except it is made into a drink.
Conclusion
The present investigation on Studies on Development of orangesoy RTS beverage were undertaken to remove the beany flavor from soybean ,to formulate the product that is orange soy RTS beverage, to analyze the different proportions blends of Orange soymilk RTS beverage with respect to physico-chemical composition and analyze the Organoleptic characteristics of prepared orange soy RTS beverage. Organoleptic evaluation of beverages showed that orange soy RTS beverage prepared from 80% orange juice blended in soy milk founded to be best according to physico- chemical properties. Followed by the 70% orange juice blend, 60, and 50% orange juice blended in soy milk found to have good taste and overall acceptability. Study reveals that fruits could be used in making the beany flavor thus promoting acceptability of soymilk. This could be beneficial to communities where cow’s milk is unacceptable, unavailable or unaffordable or due to lactose intolerance.
