Browse > Article

Quality Changes in Pulp-containing Apple Juice upon Addition of Vitamin C  

Park, Nan-Young (Keimyung Foodex Co., Ltd)
Kim, Jae-Hhoa (Bio Organic Technology Co., Ltd)
Seo, Ji-Hyung (Div. of Food, Beverage & Culinary Art, Youngnam college of Science & Technology)
Woo, Sang-Cheul (Department of Fire Safety Management, Daegu Health College)
Jeong, Yong-Jin (Department of Food Science & Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 451-456 More about this Journal
Abstract
We investigated changes in the quality of pulp-containing apple juice, during storage, after addition of various amounts of vitamin C, which was stable over time. Neither sugar content nor acidity level varied when vitamin C was added. The pH was slightly lower (pH 4.29-4.30) in juice with added vitamin C than in unsupplemented juice (pH 4.40). The L and b color values fell as vitamin C content rose and the storage period was extended. In sensory evaluation tests, taste and overall acceptability were higher for juice to which vitamin C had been added to 0.02% (w/v) than for unsupplemented juice. Vitamin C levels fell less during storage at $4^{\circ}C$ than at higher temperatures. The alcohol-soluble color (ASC) value fell as the amount of added vitamin C rose, and tended to be lower when juice was stored at $4^{\circ}C$ compared to $37^{\circ}C$. In summary, apple juice containing pulp was optimally stored at $4^{\circ}C$ after addition of 0.02% (w/v) vitamin C
Keywords
apple; juice; vitamin C; pulp; alcohol soluble color;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Choi, Y.H. and Lee, S.J. (2005) A survey on uses, preference and recognition of apple. Korean J. Food Cul., 204-213   과학기술학회마을
2 Elkins, E.R., Matthys, A., Lyon, R. and Huang, C.J. (1996) Characterization of commercially produces apple juice concentrate. J. Food Comp. Anal., 9, 43-56   DOI   ScienceOn
3 Nagy, S. and Lee, H.S. (1988) Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage. J. Food Sci., 53, 168-172   DOI
4 Park, N.Y., Kim, J.W., Woo, S.C. and Jeong, Y.J. (2010) Quality changes in apple juice containing pulp upon sterilization by hot water. Korean J. Food Preserv., 17, 230-235   과학기술학회마을
5 Joo, H.K., Cho, K.Y., Park, J.K., Cho, K.S., Chae, S.K. and Ma, S.J. (1993) Food analysis(1), Yulim Moonhoasa, p.356-359
6 SAS Institute, Inc. SAS User's Guide. (2001) Statistical Analysis Systems Institute, Cary, NC, USA
7 Jang, K.W., Hur, J.K., Kim, S.K. and Baek, Y.J. (1996) Effects of pasteurization and storge temperatures on the quality of orange juice. Korean J. Food Sci. Technol., 28, 8-14
8 Lee, N.K., Yoon, J.Y. and Lee, S.R. (1995) Changes in heavy metals and vit. C contents during the storage of canned and bottled orange juice. Korean J. Food Sci. Technol., 27, 742-748
9 Sapers, G.M. (1992) Chitosan enhances control of enzymatic browning in apple and pear juice by filtration. J. Food Sci., 57, 1192-1193   DOI
10 Meydav, S., Saguy, I. and Kopelman, I.J. (1977) Browning determination in citrus products. J. Agric. Food Chem., 25, 602-604   DOI
11 Yun, H.J., Lim, S.Y., Hur, J.M., Jeong, J.W., Yang, S.H. and Kim, D.H. (2007) Changes of functional compounds in, and texture characteristics of, apples, during postirradiation storage at different temperatures. Korean J. Food Preserv., 14, 239-246   과학기술학회마을
12 Toribio, J.L. and Lozano, J.E. (1984) Nonenzymatic browning on apple juice concentrate during storage. J. Food Sci., 49, 889-892   DOI
13 Kim, T.R., Whang, H.J. and Yoon, K.R. (1996) Mineral contents of Korean apple juice. Korean J. Food Sci. Technol., 28, 90-98
14 Kobatake, M., Kurata, H. and Komagata, K. (1978) Microbiological studies on fruit juice(I) Microorganism found in commercial orange and apple juice. J. Food Hyg. Soc. Japan., 19, 449-456   DOI
15 Babsky, N.E., Toribio, J.L. and Lozano, J.E. (1986) Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci., 51,.564-567   DOI
16 Park, N.Y., Baek, C.H., Yim, G.Y., Oh, H.S., Kim, S.H., Yoo, S.Y. and Jeong, Y.J. (2008) Monitoring of patulin content in domestic apples of processing and market products. Korean J. Food Preserv., 550-555   과학기술학회마을
17 Hwang, T.Y., Son, S.M., Lee, C.Y. and Moon, K.D. (2001) Quality changes of fresh-cut packaged Fuji apples during storage. Korean J. Food Sci. Technol., 33, 469-473
18 www.mifaff.go.kr/농림수산식품부, 농림통계연보(2007)
19 Whang, H.J. and Kim, S.S. (1999) Analysis of mineral in Korean apple juice by inductively coupled plasma. Korean J. Food Nutr., 12, 344-349
20 Hong, H.D., Kim, S.S., Kim, K.T. and Choi, H.D. (1999) Change in quality of domestic apple juice concentrates during long-term storage. J. Korean Soc. Agric. Chem. Biotechnol., 42, 235-239
21 Hong, H.D., Kim, S.S., Kim, K.T. and Choi, H.D. (2001) Quality change of apple juice concentrate with different storage temperature. Korean J. Food Nutr., 14, 28-33