Decreasing Kinetics of Vitamin C As Fortification and Shelf Life Prediction of Orange Juice Formulation
Kinetika Perubahan Vitamin C Sebagai Fortifikan Dan Penentuan Umur Simpan Sari Buah Jeruk
Date
2012Author
Septiani, Meddy Yosinta
Andarwulan, Nuri
Kusnandar, Feri
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The main objective of this research was to determine the kinetic degradation of vitamin C as a fortificant in orange juice and to predict its shelf life using Arrhenius model approach. Orange juice may experiences gradual browning formation during storage that causes a product expiration. Sensory testing (sweet, sour, and bitter taste) and color objective (L, a and b parameters) were used to measure the product quality. The combination of 1.2% malic acid and 0.05% vitamin C in orange juice was acceptable sensorically and experienceda least discoloration. The product shelf-life was extended up to 234 days (based on color) dan 101 days (based on vitamin C concentration). Vitamin C contributed 233% of nutritional adequacy value.
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- MT - Agriculture Technology [2271]