عنوان المقالة:Effect of chitosan on apple juice quality .
د. علاء جبار عبد المنهل | Dr. Alaa Jabbar Abd Al-Manhel | 4161
نوع النشر
مجلة علمية
المؤلفون بالعربي
Alaa Jabbar Abd Al-Manhel , Alaa Kareem Niamah
الملخص العربي
The present study was undertaken to prepared chitosan by chemical method from shrimp shell and effect it's on the qualities of apple juice including chemical, microbiological and sensory qualities were examined , The results showed of addition of the chitosan as a clarifying agent was 0.4g/l at 25±2 Cº and 60min statistical analysis's showed that no significant on sensory character when added chitosan at 0.2-1g/l in apple juice, chitosan inhibited the growth of some spoilage of bacteria, mold and yeast , the analyses showed that increases in chitosan concentration extended the quality of the apple juice significantly (0.05),increasing pH range values (3.71-4.22) , reducing Brix value, enzymatic and nonenzymatic browning and controlling the spoilage during the storage time.
تاريخ النشر
22/10/2012
الناشر
International Journal of Agricultural and Food Science.
رابط الملف
تحميل (166 مرات التحميل)
الكلمات المفتاحية
chitosan , juice , purification
رجوع