The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis

The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis

Abstract

The effect of different sanctifications of citric acid on the physicochemical parcels of orange juice was studied. Four samples of the orange juice were prepared, three of which were added(O.ICA),O.2( B) and0.3( C) Citic acid independently to the forth sample( D) No preservative was added. They were stored on the shelf for a period of one week and they were anatomized for pH, Pitaminac, dilatable acidity total solids, brix content, specific graveness, total plate count coliform count, fest & earth count and eventually sensitive evaluation. The results showed that over the days, the vitamin C content reduced from 62 mg to 30 mg with the most retention in sample C. The pH of the samples reduced from3.5. to2.8 over the storehouse period with the most drop in sample D( NP).

The total solids varied from5.7 to8.8 with the lesst solids in sample B(0.2). The Torix content dropped over the storehouse period from12.59 to 12 08 with the lesst drop in sample D(N.P.). the titratable acidity ranged from0.37 to0.03 within the storehouse period. The microbial analysis showed that there were growths in the nutriment agar, two incentive growths in the potatoedextrose agar which passed in sample D and no growth in the McConkay agar. sensitive evaluation revealed that all the samples have analogous colour and taste while samples A and D had the stylish flavour. This analysis shows that the use of citric acid in unmixed juice isn’t recommended except it’s made into a drink.

Table Of Content

Chapter One

Preface

Chapter Two

Literature Review

Bracket of Citrus Fruits

Origin of Orange

Viands

Deconstruction of Orange

Botany of Orange

Uses of Orange

Orange Juice

Corruption of Orange Juice

Chapter Three

Accoutrements and styles

Source of Samples

Orange Juice Preparation

Flow Chart for orange juice medication

Quality factors in fruits juice

Ascorbic Acid determination

Determination of total solids

Determination of filterable acidity

Determination of Specific graveness

P2H Determination

Determination of brix Content

Microbiological Analysis

Total plate count

Coliform count

Earth And Incentive Count

Sensitive Evaluation

CHAPTER FOUR

Results and Discussion

Summary of physicochemical analysis and

Sensitive Evaluation Test

Conversations

Specific graveness

Ascorbic Acid

Chapter Five

Conclusion and Recommendation

References

Supplements

Chapter One

Preface

Oranges, demons, grape fruit and limes are the fruits of trees belonging to the citrus geaus. The sweet orange( citrus sinensis) is the most extensively grown of the citrus trees and the fruits are moreover eaten fresh or made into orange juice. The comestible portion is ruled to as the endocarp and consists of a series of parts carpels or loculs which contain the thin walled juice vesides girding the endocarp is the peel which comprises of 20- 50 of the weight of the weight of the fruit and consists of the flavedo and the albeds( ihekoronye and Ngoddy, 1985). The flavedo or external peel is a subcaste of towel underpinning the epidermis and contains the chloroplast and oilsacs. The albedo or inner peel is a subcaste of spongy white towel which is connected to the core and supplies the water and nutrient from the tree which are necessary for the fruit growth and development.

The proximate composition of the comestible portion of the orange fruit is

Water- 86

Protein –0.6

Fat-0.1

Micronutrients per 100g

Calcium – 24 mg

Iron –0.3. mg

Vit. A- 120 mg

Thiamin –0.06 mg

Riboflavin –0.02 mg

Niscia –0.1. mg

Ascorbic Acid – 36 mg( source Ihekoronge & Ngoddy 1985).

The colour of fruits when unripe is greatly told by the presence of chlorophyll, caroteaoids and anthocycanins.( Enwere 1998). Due to its high humidity content, fruits are susceptible to corruption and are also largely perishable. Orange fruits are seasonal and hence in order to save them, they’re reused into colorful food products similar as authorities, squashes, satadinaine etc.

Fruit juice is the liquid pressed by pressure or other mechanical means from the comestible portion of the fruit( Simmond 1984). According to Faye( 1973) orange juice was defined as the unfermented juice of mature oranges of the citrus sineasis specie. Fruit authorities serve as part of refections and they prop in the digestion of mortal diet. They supply minerals and vitamins in addition to energy when consumed but they deteriorate over a long storehouse period unless they’re saved by the addition of chemicals and by the operation of heat.

Preservatives are food complements added to foods with the intention of arresting or braking the deterioration of the food. Preservation involved the protection of food from the deterioration of microorganisms, enzymes and oxidation. This can be achieved by the operation of heat and addition of chemical preservatives( Arnold 1982).

Preservatives includeanti-ripening agents,anti-oxidants, antimicrobial agents and sprouting impediments. They may be added designedly to food or may appear in foods as a result of pre – processing treatments, processing and storehouse( Ihekornye and Ngoddy, 1985).

The addition of chemical preservatives is governed by government departments which must give blessing before it’s permitted for use. In General it shouldn’t negatively affect the nutritional value of food.

Preservatives used in food include benzoic acid, ascorbic acid, ginger, propanoic acid, citric acid etc. Although their limits in terms of individual specified preservatives, they may also be incorporated into the foods as permitted mariners like sodium benzoate( Harold etal, 1992). Also the use of citric acid has been honored by all major public and transnational food nonsupervisory agencies as a good preservative for food and potables.

The use of citric acid in fruit authorities like pineapple juice has been set up to give a positive result but in this work, it’s aimed at probing the effect of the different attention of citric acid on come physicochemical parcels of orange juice.