45I-11 |
Influence of calcium fortification and storage time on orange juice |
P. KHOSRAVI, CVM Basic Science Dept., Mississippi State Univ., 2227 Wise Center, Campus Mailstop 9825, Mississippi State, MS 39762-9825, K. Farooq, Slim·Fast Foods Co., 2000 Hwy. 51 N., Covington, TN 38019-2009, and Z. Z. Haque, Dept. of Food Science & Technology, Mississippi State Univ., 203 Herzer Bldg., Campus Mailstop 9805, Mississippi State, MS 39762-9805. Orange juice plays a major role in human nutrition and has become one of the most widely acceptable natural source beverages. Since orange juice is consumed mostly by children, the level of calcium in orange juice is important to fulfill the calcium requirement for consumers. Orange juice containing 20 or 30 % RDA of calcium per serving has been marketed. However, the effect of calcium fortification on orange juice quality which is a vital factor in consumer acceptance has not been well documented. The objective of our study was to determine the effects of calcium salts and storage time on the quality of orange juice. Seven treatments including control, (no calcium added), calcium citrate, calcium lactate, purac, calcium citrate plus 2% Nat1, calcium citrate plus 4% Nat1, and calcium rich commercial orange juice were used and storage times were 0, 5, 15, 30, 45, and 60 days. Samples were analyzed for pH, titratable acidity, apparent viscosity, degree of settling, total soluble solid (Brix), Brix/acid ratio, calcium content, and sensory properties. Calcium fortification increased the pH of orange juice and declined significantly during storage time. This was reflected by an increase in the titratable acidity from 0.64 to 0.77 % after 60 days of storage. Calcium citrate plus 4% Nat1 tended to increase the orange juice viscosity and decreased the percent of settling as compared to control. The percent of settling decreased with increasing storage time. For sensory evaluations, calcium citrate plus 4% Nat1 and calcium rich orange juice potentially scored better than the other treatments. Calcium fortification did not adversely impact storage related quality of O.J. Calcium citrate plus Nat1 improved apparent viscosity, resistance to settling of the cloud particles and enhanced overall acceptability of the O.J.
Session 45I, Nutrition: General
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