Abstract
Changes in the quality attributes of sweetened Julie and Ogbomoso mango juices were investigated. Sweetened mango juices were processed, bottled and stored at 25 °C for 12 weeks. The titratable acidity, pH, total solids, ash, soluble solids and ascorbic acid contents were evaluated immediately after processing and subsequently at 2-week intervals. The L*, a* and b* (HunterLab) parameters were determined to evaluate colour changes due to non-enzymatic browning.
Generally, the quality attributes of the sweetened mango juices decreased during storage. The titratable acidity, pH, total solids, ash, soluble solids and ascorbic acid contents decreased during storage. After 12 weeks of storage, the percentage ascorbic acid loss of sweetened Julie and Ogbomoso mango juices was 16.25 and 16.67%, respectively. Browning index, chroma and b* values increased during storage. Colour changes in sweetened mango juices were mainly due to b* value and chroma.
Similar content being viewed by others
References
Aworh OC, Ubebe F (1988) Nigerian Food J 6:60–66
Toribio JL, Lozano JE (1984) J Food Sci 49:889–891
Johnson JR, Braddock RJ, Chen CS (1995) J Food Sci 60:502–504
Nagy S, Lee HS, Rouseff RL, Linn JCC (1990) J Agric Food Chem 38(2):343–346
Yuan J, Chen F (1998) J Agric Food Chem 46:5078–5082
Lee HS, Chen CS (1998) J Agric Food Chem 46:4723–4727
Kabasakalis V, Siopidon D, Moshaton E (2000) Food Chem 70:325–328
Fontana AJ, Howard L, Criddle RS, Hansen LD, Wilhelansen E (1993) J Food Sci 58:1411
Handwerk RL, Coleman RL (1988) J Agric Food Chem 36(1):231–236
Lee HS, Nagy S (1988) J Food Sci 53:168–172
Marcy JE, Graumlich TR, Crandall PG, Marshall MR (1984) J Food Sci 49:1628–1629
Kanner J, Fishbein J, Shalom P, Harel S, Ben-Gera I (1982) J Food Sci 47:429– 436
Ruck JA (1969) Chemical methods for analysis of fruit and vegetable products. Department of Agriculture, Summerland Research Station, Canada. SP50, pp 27–30
Crandall PG, Chen CS, Graumlich TR (1981) Proc Int Soc Citricul 2:855–859
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Falade, K.O., Babalola, S.O., Akinyemi, S.O.S. et al. Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage. Eur Food Res Technol 218, 456–459 (2004). https://doi.org/10.1007/s00217-004-0878-5
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-004-0878-5