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《Modern Food Science and Technology》 2015-11
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Suspension Stability of an Orange Juice Beverage Containing Sacs

REN Jing-nan;SONG Si-yuan;TAI Ya-nan;XU Min;DONG Man;YANG Zi-yu;WU Hou-jiu;PAN Si-yi;FAN Gang;Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology,Huazhong Agricultural University;Citrus Research Institute, Chinese Academy of Agricultural Sciences;  
A juice beverage containing juice sacs was prepared from oranges. The effects of juice content and compound thickeners were studied in terms of suspension stability of the extract. The aroma-producing compounds in the beverage were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) and their rheological properties were also studied. The results showed that good suspension stability was achieved for the juice beverage containing orange sacs, using four different compound stabilizers: 0.2% xanthan gum+0.25% pectin, 0.15% carboxymethyl cellulose(CMC)+0.2% xanthan gum+0.1% pectin, 0.1% CMC+0.05% xanthan gum+0.1% agar, and 0.1% xanthan gum+0.1% pectin+0.1% agar. The addition of thickeners resulted in higher stability and the juice exhibited characteristics of a non-Newtonian fluid, pseudoplastic fluid. In addition, thickeners influenced the release of several major aroma-producing compounds in the beverage with orange sacs, where different compositions of thickeners showed different effects. The contents of β-myrcene, 3-carene, d-limonene, γ-terpinene, and perillaldehyde decreased significantly, while the apparent viscosity of the orange juice were not directly related to the release of aroma compounds.
【Fund】: “十二五”国家科技支撑计划项目(2012BAD31B10-6);; 国家自然科学基金资助项目(31101239);; 中央高校基本科研业务费专项资金资助项目(2013PY097)
【CateGory Index】: TS255.44
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