Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise)

Document Type : Complete scientific research article

Authors

1 PhD student of Food Science and Technology, Sari Agriculture Sciences and Natural Resources University, Sari, Mazandaran Po Box 578

2 Assoc. Prof. of Food Science and Technology, Sari Agriculture Sciences and Natural Resources University, Sari, Mazandaran Po Box 578

3 Laboratory Assistant, Technology incubators of Tabarestan, Sari, Mazandaran Po Box 578

Abstract

Background and objectives: Grapefruit, like other vegetables and citrus fruits, grows during certain seasons of the years. Grapefruit juice has a therapeutic effect. Water content of grapefruit is about 80 to 90. The concentration of the grapefruit juice is the most economic processing method. In the current study, the effect of concentration on the physicochemical properties and rheological characteristics of concentrated grapefruit juice at several Brix were investigated.

Materials and methods: Grapefruit (Duncan varieties) was purchased from local markets. After juice extraction, the grapefruit juice was concentrated using vacuum rotary evaporator (60 °C and 60 rpm) in several °Brix (9.5, 22, 34.5, 47, and 59.5). Soluble solids (°Brix), pH, density, opacity, color parameters and rheological properties of the samples were measured.

Results: pH value of the fresh juice was 2.77±0.07 (Brix 9.5), which reduced to 2.26±0.05 (°Brix 59.5) after concentration (p

Keywords

Main Subjects


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