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 (Unpublished)

[img]
Preview
Text
ae0000000994.pdf

Download (3MB) | Preview

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
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 16 May 2013 01:32
Last Modified: 13 Oct 2017 07:45
URI: http://eprints.ums.edu.my/id/eprint/5934

Actions (login required)

View Item View Item

Browse Repository
Collection
   Articles
   Book
   Speeches
   Thesis
   UMS News
Search
Quick Search

   Latest Repository

Link to other Malaysia University Institutional Repository

Malaysia University Institutional Repository