Studies on pasteurized and concentrated lime juice [electronic resource].

Includes references.

Lime juice is considered a rich source of many bioactive compounds which have numerous health benefits. The quality of the juice changes under the influence of processing and subsequent storage. The present study aimed to investigate the chemical composition, microbiological and sensory evaluations of fresh and pasteurized lime juice and its concentrates (30° and 50° Brix) stored at 4.0±1.0°C for eight weeks. Ascorbic acid, titratable acidity, pH value, reducing and non reducing sugars, free amino nitrogen, browning index, in addition to sensory evaluation (taste, colour, flavour, overall acceptability) varied with storage time. Gradual decreases in reducing and non reducing sugar, ascorbic acid, taste, colour, flavour and overall acceptability were observed in all stored samples of lime juice, the retention of ascorbic acid after storage at 4±1 °c for eight weeks was 56.14% for fresh lime juice, S3.53% for pasteurized lime juice, 51.S7% and 66.83% for reconstituted juice prepared from lime juice concentrate (30° and 50°Brix), respectively. During storage, there was a continuous increase in browning index in fresh, pasteurized and reconstituted juices. Moreover, an increase in titratable acidity was observed in fresh lime juice.

Summary in Arabic.

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