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Science Letters
2013 | Volume 1 | Issue 1 | pages 13-16
Research article
Effect of replacement of citric acid with lactic acid on vitamin-C and sensory characteristics of ready to serve apple drink during storage
Muhammad Abid1, 2, Saqib Jabbar1, Muhammad Saeeduddin1, Muhammad Ammar Khan1, Tahir Zahoor1*
1National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
2Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
Abstract
In the present study, the citric acid content of ready to serve apple drink was replaced with lactic acid in the ratios; T1 (0%), T2 (0.05%), T3 (0.10%), T4 (0.15%) and T5 (0.20%). After pasteurization, the juice samples were filled and stored in pre-sterilized capped bottles for 60 days. The results revealed that vitamin-C, color, flavor, taste and overall acceptability were decreased significantly during storage period. Vitamin-C and color remained stable in all the treatments while T3 showed the best results regarding flavor, taste and overall acceptability.
Received June 01, 2013; Revised August 11, 2013; Accepted August 28, 2013
*Corresponding author: Tahir Zahoor; E-mail: Zahoor_t@yahoo.com; Fax: + 92-41-9201439
