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Limitations of chloramine and albuminoid ammonia values for evaluating fruit juices and beverages.

Sastry, L. V. L. and Mayura, K. and Prasannappa, G. (1969) Limitations of chloramine and albuminoid ammonia values for evaluating fruit juices and beverages. Indian Food Packer, 23 (5). 5-8, 7 ref..

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Abstract

Bottled and pasteurized ready-to-serve beverages were adjusted to 10% fruit juice, 13% soluble solids and 0.4% citric acid; bottled fruit squashes were adjusted to 25% fruit juice, 45% total soluble solids, 1.2% acidity and 350 ppm SO2. Chloramine values were estimated by the method of Benk [Riechstoffe und Aromen (1960) 10: 22] with addition of acetic acid, and albuminoid ammonia value by the method of Mitra and Roy [Analyst (1953) 78: 687]. Influence of acetic acid, ascorbic acid, albedo and peel extractives, and storage on chloramine and albuminoid ammonia values was investigated. It was found that estimation of chloramine (which can be used as an indication of purity) was affected by presence of ascorbic acid, which could be eliminated by addition of CuSO4. Peel extractives raised the chloramine value. Storage did not have any effect on chloramine or albuminoid ammonia N value of orange, grape and lime juices, squashes or ready-to-serve beverages.

Item Type: Article
Uncontrolled Keywords: FRUIT-JUICES; Evaluation of fruit juice beverages by chloramine & albuminoid ammonia values; BEVERAGES-; ACETIC-ACID; Effect of /acetic acid/ on chloramine & albuminoid ammonia values of fruit beverages; ASCORBIC-ACID; Effect of /ascorbic acid/ on chloramine & albuminoid ammonia values of fruit beverages; PEEL-; Effect of /peel extractives on chloramine & albuminoid ammonia values of fruit beverages; STORAGE-; Effect of /storage/ on chloramine & albuminoid ammonia values of fruit beverages; ORANGES-; Chloramine & albuminoid ammonia values of /orange/ juices; GRAPES-; Chloramine & albuminoid ammonia values of /grape/ juices; LIMES-; Chloramine & albuminoid ammonia values of /lime/ juices
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 07:43
Last Modified: 17 Jun 2014 07:43
URI: http://ir.cftri.com/id/eprint/7318

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