Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice

Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice

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The physico-chemical attributes of fresh kalamansi juice related to ascorbic acid degradation and non-enzymatic browning were determined. The results showed an average pH val;ue of 2.35 ± 0.025 (S.D.), % titratable acidity of 6.99 ± 0.40 (S.D.), amino nitrogen content ranging from 26.51 to 33.02 mg...

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Bibliographic Details
Main Author: Tolentino, Erlinda B.
Other Authors: Alabastro, Estrella F.
Format: Book
Language:English
Subjects:
Citrus fruits.
Kalamansi juice.
Vitamin C.