Authors :
V. Dhineshkumar, and Dr.D.Ramasamy
Author Address :
Department of Food science and Technology, CFDT, TANUVAS, Chennai-52., Department of Food science and Technology, CFDT, TANUVAS, Chennai-52.
Abstract :
Attempts were made to develop a lemon drink to see the effects of different storage temperatures, presence of gasses and storage period over the bio-chemical quality of the drink. In the preparation of lemon drink, volume of lemon juice (10%), sugar (11%) and water (79%) were used. Lemon drink have filled in sterilized glass bottles, sealed, in- bottle pasteurized at 85°C for 15 minutes and stored at 37°C and 6°C with and without vacuum for 150 days. Biochemical changes in lemon drink were investigated after each 30 days for the period of 150 days. A gradual increase in acidity, total soluble solids, reducing sugars and total sugars was observed in all samples, while pH and ascorbic acid decreased gradually during storage studies. The declining trend in ascorbic acid contents of lemon drink was increased as a function of product storage. The overall results showed that samples without presence of gasses (sealed with vacuum) at 6°C gave best results for ascorbic acid retention
Keywords :
Lemon drink, Ascorbic acid retention, Bio-chemical properties