Role of L-cysteine and green tea extracts for minimizing the non-enzymatic browning in guava nectar [electronic resource].

Includes reference.

The non-enzymatic browning is considered as one of the main problems in guava nectar glass packaged. So, this work was aimed to minimizing the non-enzymatic browning by using green tea extract and L-cysteine. Physico-chemical analysis of guava juice indicated that the jUice yield and total soluble solids were 75,8% and 9,7% respectively while it contained 95.5 mg/100g ascorbic acid. The results Illustrated that the changes In color was very low during storage at room temperature for 6months by using these inhibitors, The statistical analysis of sensory evaluation of guava nectar bottled in glass treated with green tea extract and L-cystiene then stored at room temperature, were extremely analogous to that of cooled samples without the addition of antibrowning inhibitors in their constituents.

Sumarry in arabic.

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