Physicochemical stability of natural or pre-sweetened frozen passion fruit juice
Open Access
- 1 January 1999
- journal article
- Published by FapUNIFESP (SciELO) in Brazilian Archives of Biology and Technology
- Vol. 42 (4)
- https://doi.org/10.1590/s1516-89131999000400003
Abstract
Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.Keywords
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