The best lime fruit (citrus aurantifolia) maturity stages election for drink preparation and its vitamin C content and PH as affected by temperature

Wong , Patricia Shi Yun (2011) The best lime fruit (citrus aurantifolia) maturity stages election for drink preparation and its vitamin C content and PH as affected by temperature. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The objective of this study is to measure the fruit quality attributes of limes (Citrus aurantifolia) include peel colour, juice percentage, total soluble solids (TSS), titratable acidity (TA), juice pH and vitamin C content of lime fruit at four different maturity stages. Studies on the effect of fruit maturity stage on sensory acceptance on lime drink and effect of hot water temperature on vitamin C content and pH of lime drink were also carried out. Juice percentage, TSS and vitamin C content increased significantly (p < 0.05) with fruit maturity. The changes of TA and juice pH with maturity stages were not significant (p > 0.05). Hedonic test was performed and the best maturity stage for drink preparation was the half-yellow stage. Lime drink prepared using the fruit from half-yellow stage had obtained the significantly (p < 0.05) highest score for the attribute overall acceptance. Vitamin C content of lime drink was affected by temperature of hot water used (p < 0.05). The higher the temperature of hot water used, the lower the vitamin C content in lime drink (r2 = 0.959). Comparison was made for vitamin C content in lime drink prepared by five hot water temperatures (50°C, 60°C, 70°C, SO°C, 90°C) with control sample (2S°C). Lime drink prepared by using hot water at 50°C (1.50 ± 0.03 mg 100 mr-1) and 60°C ( 1.44 ± O.OS mg 100 mr-1) contained considerable high amount of vitamin C and the differences were not significant (p > 0.05) if compared with control sample (1.79 ± 0.11 mg 100 mr-1). As conclusion, hot water temperature at 50°C and 60°C are suggested as suitable temperatures to retain vitamin C content in hot lime drink. pH of lime drink was not significantly (p > 0.05) influenced by the increasing initial temperature of hot water used to prepare lime drink. Strong relationship existed between vitamin C content in lime drink with its pH value (r = -0.762).

Item Type:Academic Exercise
Uncontrolled Keywords:lime fruit, citrus aurantifolia, vitamin C, ph, temperature
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:5934
Deposited By:IR Admin
Deposited On:16 May 2013 09:32
Last Modified:16 May 2013 09:32

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