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Production and evaluation of low-calorie juices prepared
from mandarin concentrates
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Abstract: This study was conducted to produce mandarin concentrates using different commercial pectic enzymes and concentration under vacuum. The sweeteners used were the stevia (natural sweeteners) and aspartame (artificial sweetener). Chemical, microbiological and sensory evaluations of low-calorie mandarin juices were carried out after processing and during storage. Results indicated that enzymatic treatment with 100 ppm (Pectinex Ultra SPL + Citrozym L at a ratio 1:1) for 45 min led to the highest of total soluble solid, the lowest of viscosity and reducing time of concentration by 22.7%. Chemical properties (total acidity, ascorbic acid and carotenoids) of mandarin juice sweetened with stevia or aspartame gave the same properties of mandarin juice sweetened with 100% sucrose but reduced their calorie content. Also, all treatments slightly decreased the chemical constituents during storage.
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| Publication year |
2008
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| Pages |
69-92
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| Organization Name |
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| serial title |
Egypt. J. Agric
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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