Changes in Quality of Aseptically Packaged Guava Puree and Guava Nectar Base During Storage

• Main Authors: Lan, Shu Hsun, 籃淑薰
• Other Authors: Chen, Hsueh Err
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/39178424910489795317

碩士 === 輔仁大學 === 食品營養學系 === 81 === Aseptically packaged guava puree in bag-in-box and guava nectar base in Tetra Brik were produced in plant. These two samples were stored under 5℃, 20℃ and 35℃ for 4 and 6 months respectly. were sampled at fixed periods to measure the changes of and chemical properties and different sensory evaluations.The results showed that the heating conditions of packaged guava puree and guava nectar base are 98℃, 60 sec 105℃, 48 sec respectly. There were no significant changes quality of puree and nectar base under 5℃ storage, but tion occured when stored at 20℃ and 35℃. It was evident quality deteriorated more rapidly at high temperature. physical and chemical constituents, such as pH, titratable total soluble solid content and formalin nitrogen content did change apparently under all storage conditions. But, vitamine sucrose, tannin, Hunter L value, viscosity and total amounts of volatile components decreased as storage temperature and increased. However, frutose, glucose, furfural, hydroxymethyl furfural, Hunter a, b and browning index increased as temperature and time increased. The deterioration rates different between these two aseptic samples, but with the same reaction trend. Different sensory evaluation also indicated color, aroma, flavor and overall acceptance of guava puree and nectar base remained constant during storage period under 5 whereas more pronounced difference were beared with higher temperature and extended storage time under 20℃ and 35℃ acceptance) could be drawn Arrhenius plot according to its reac- tion rate at different temperatures. This profile would provide an useful basis for prediction of shelf life of guava drinks under given storage conditions.