Effect of removal of browning substrates on sensory quality of orange juice and semi-concentrates during storage

Abstract

Effect of removal of reaction substrate (amino acids) from sweet orange juice by using cation exchange resin (CER) was studied for browning reduction and retention of sensory quality characteristics of single strength juice and semiconcentrates of 15 and 30° Brix during storage. Single strength juice alongwith semi-concentrates of 15 and 30°Brix were stored for a period of one month at three storage conditions viz., refrigerated condition (6±2°C, 92% RH), ambient condition (room temperature i.e. 20±4°C, 73% RH) and accelerated temperature (37±2°C, 65% RH). The concentrates prepared from cation exchange resin treated juice exhibited higher sensory scores w.r.t. colour, flavor and overall acceptability. Overall acceptability of the product ranged between 8.08 and 7.27 on 9 point hedonic scale, at various intervals upto 30 days of storage. Significantly higher score was obtained by the products prepared from CER treated juice (8.03) as compared to that of those prepared from untreated juice (7.33). Concentrates stored at lower temperatures experiences lesser changes and thus better sensory scores at all storage intervals.