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Preparation and Storing Constancy Assessment of Orange Lemonade

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Preparation and Storing Constancy Assessment of Orange Lemonade cess Pro ing d & o o T F e c f h o n l Kamal et al., J Food Process Technol 2015, 6:10 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000504 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Preparation and Storing Constancy Assessment of Orange Lemonade Drink Tariq Kamal1*, Matilda Gill2, Ismail Jan3 and Taimur Naseem4 1Department of Agricultural Extension Education and Communication, the University of Agriculture, Peshawar, Pakistan 2Department of National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan 3Department of Statistics and Mathematics, the University of Agriculture Peshawar, Pakistan 4Department of Soil Sciences, the University of Agriculture, Peshawar, Pakistan Abstract The orange lemonade drink was prepared in which different concentrations of preservatives (sodium benzoate and potassium metabisulphite) were added along with 10% sugar while some samples were sugar free in order to obtain the best combination. These samples were studied for physicochemical (pH, % acidity, TSS, ascorbic acid, reducing sugar and none reducing sugar) and organoleptic evaluation (colour, flavour, taste and overall acceptability). The results were studied and compared after interval of 15 days for total of 90 days storage period at room temperature. Ascorbic acid content decreased in all the samples during storage. The minimum loss in ascorbic acid content was observed in T8 (27.01%) and maximum in T0 (50.28%). Increase in titratable acidity was observed during storage. Maximum increase was observed in T6 (30.34%) while the minimum increase was observed in T1 (10.45%). pH was slightly decreased during storage. Maximum decrease was observed in sample T5 (3.82%) while minimum decrease was observed in sample T3 (1.25%). TSS was increased and maximum increase was observed in sample T4 (13.3%) and minimum in T3 (4.04%). Reducing sugar increased during storage. Maximum increase was observed in T7 (22.36%) while minimum in T4 (9.30%). Non reducing sugar considerably decreased. Maximum decrease was noticed in To (73.3%) while minimum in T4 (22.2%). Sugar acid ratio decreased during storage. Maximum decrease was observed in T5 (15.97%) while minimum in T0 (2.98%). Organoleptically for colour factor, T7 obtained maximum score (7.20) while minimum was obtained by T0 (6.57). Results for statistical analysis for 90 days storage and internal comparison were found significant (P<0.05). Keywords: Preparation; Concentration of preservatives; ready to drink juices etc. strong national and international demand for Organoleptic assessments citrus products will provide stimulus to maintain increasing levels of production. Citrus fruits are the rich source of vitamin C. about 80% Introduction of the vitamin C in our diet comes from citrus fruits [2]. Horticultural Citrus fruit is botanically a hesperidium a particular kind of berry crops not only provide human beings with nutritional and healthy with leathery rind and divided internally into segments. The orange is foods, but also generate a considerable cash income for growers in a hybrid of ancient cultivated origin, possibly between pomelo (Citrus many countries. However, horticultural crops typically have a high maxima) and tangerine (Citrus reticulata). It is a small flowering tree moisture content, tender texture, and high perishability. If not handled growing to about 10 m tall with evergreen leaves, which are arranged properly, a high-value nutritious product can deteriorate and rot in alternately, of ovate shape with crenulate margins and 4–10 cm long. a matter of days or even hours. Therefore, a series of sophisticated The orangefruit is a hesperidium, a type of berry. Oranges originated technologies have been developed and applied in post-harvest handling in Southeast Asia. The fruit of Citrus sinensis is called sweet orange to of horticultural crops in the last few decades. Unfortunately, many distinguish it from Citrus aurantium, the bitter orange. In a number Asian countries have not been able to use this advanced equipment, of languages, it is known as a "Chinese apple" (e.g. Dutch Sinaasappel, owing to cost or adaptability problems. Post-harvest losses, therefore, "China's apple", or "Apfelsine" in German). The name is thought to remain high [3]. ultimately derive from the Dravidian word for the orange tree, with Beverages are one of the important food items in our diet providing its final form developing after passing through numerous intermediate vitamin C and other nutrients to our body. Citrus juices are the languages. (Wikipedia, the encyclopedia) Citrus ranks second to apple emerging beverages which can be prepared by using the appropriate in world trade. Citrus is grown throughout the world in tropical and combinations of sucrose. The first artificial sweetener introduced for subtropical climates. The soil and climatic conditions of Pakistan commercial use was saccharin [4]. Other sweeteners have been used especially N.W.F.P are congenial for the production of citrus fruits commercially and many synthetic sweeteners have been introduced. [1]. The important varieties produced are Oranges(citrus sinensis osbeck) and Lemon (citrus lemon burman). The reproductive tissue surrounds the seed of the angiosperm lemon tree. The lemon is used *Corresonding author: Tariq Kamal, Department of Agricultural Extension for culinary and nonculinary purposes throughout the world. The Education and Communication, The University of Agriculture, Peshawar, Pakistan, fruit is used primarily for its juice, though the pulp and rind (zest) are Tel: 923028880037; E-mail: [email protected] also used, primarily in cooking and baking. Lemon juice is about 5% Received August 24, 2015; Accepted September 21, 2015; Published September (approximately 0.3 moles per liter) citric acid, which gives lemons a 26, 2015 tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, Citation: Kamal T, Gill M, Jan I, Naseem T (2015) Preparation and Storing readily available acid for use in educational science experiments. Constancy Assessment of Orange Lemonade Drink. J Food Process Technol 6: Lemons are also known for their sourness. Because of the tart flavor, 504. doi:10.4172/2157-7110.1000504 many lemon-flavored drinks and candies are available on the market, Copyright: © 2015 Kamal T, et al. This is an open-access article distributed under including lemonade (Wikipedia, the encyclopedia). Large numbers of the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and industries have started processing these fruits into pure citrus juice and source are credited. J Food Process Technol ISSN: 2157-7110 JFPT, an open access journal Volume 6 • Issue 10 • 1000504 Citation: Kamal T, Gill M, Jan I, Naseem T (2015) Preparation and Storing Constancy Assessment of Orange Lemonade Drink. J Food Process Technol 6: 504. doi:10.4172/2157-7110.1000504 Page 2 of 7 However, at the present time saccharin is the only nutritive sweetener In the last decade there has been considerable increase in demand for approved by the Food and Drug Administration for use in foods and ready to serve orange juice. Due to lack of preservation facilities in our beverages in the United States [5]. Global fruit and vegetable juices country, this research will contribute. market sets sights on 53 billion liters by 2010, according to new report by Global Industry Analysts, Inc. Fruit and vegetable juices market The main objectives of the research is witnessing excellent growth primarily due to the increasing target I. To study the effect of chemical preservatives on the audience focusing on health and nutritional issues. Juices represent preservation quality of ready to serve orange juice. one of the most competitive segments in the beverages industry II. vying intensely with alternative beverages such as bottled water, RTD To determine the physicochemical changes taking place in drinks, sports and energy drinks and various other herbal concoctions the juice stored at room temperature. promising a unique taste and flavor. World market for fruit and III. The findings will help the beverage industry and consumers vegetable juices is forecast to reach 53 billion liters by 2010. Per capita will have a juice with increase shelf. consumption of fruit juices has been witnessing rapid growth, primarily driven by rising awareness over the importance of maintaining healthy Materials and Methods and nutritious eating habits. Declining consumption of alcohol and the switch towards nonalcoholic beverages, advent of new products such Preparation of sample as chilled and vitamin-fortified juice blends, and rising popularity of After thoroughly washing the oranges and lemons, juice was juices fortified with fiber, calcium and vitamins are expected to push extracted; this was used for the research. The juice was then passed up sales in the market. Worldwide fruit and vegetable juices market through muslin cloth to remove any undesirable materials. Orange is portended to reach 53 billion liters by 2010, as stated in a recent juice and lemon juice was mixed together in the ratio of 9:1 and then report published by Global Industry Analysts, Inc. North America and this drink was named “orange lemonade.” Sugar was added according Europe represent leading markets, accounting for about 60%. However, to the likings of different people i.e. 25 gm in each sweetened bottled. maximum growth is
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