Resumo

VILLAREAL D., YESENIA; MEJIA E, DIEGO FERNADO; OSORIO M, OSWALDO  e  CERON C, ANDRÉS FELIPE. EFFECT OF PASTEURIZATION ON SENSORY CHARACTERISTICS AND CONTENT OF VITAMIN C IN FRUIT JUICES. Rev.Bio.Agro [online]. 2013, vol.11, n.2, pp.66-75. ISSN 1692-3561.

This study evaluated the effect of different pasteurization treatments on sensory characteristics and content of vitamin C of four fruit juices: Blackberry cv. Castilla (MC), Mango cv. Costeño (MAC), Orange cv. Valencia (NV) and Tree tomato cv. Tamarillo (TA). The results showed that the suitable pasteurization process, defined as that who showed lack of peroxidase (POD) activity, measured qualitatively for each juice, was 80°C for 120 seconds (MC), 80°C for 90 seconds (MAC), 75°C for 90 seconds (NV), and 80°C for 90 seconds (TA); the effect of processing on the color, smell and taste of juices was assessed using sensory analysis by a trained panel and revealed that there were no significant differences (p<0,05) among characteristics evaluated before and after heat treatment. The pasteurization treatment-induced losses of vitamin C, were quantified using Mohr method, exhibited values of 84,67% (MC), 89,82% (MAC), 99,43% (NV) and 87,72% (TA). The treatment applied, prolonged the shelf life of the juice from 10 to 12 days at refrigeration temperature, without appreciable changes in sensory characteristics.

Palavras-chave : Peroxidase; Cooling; Sensory analysis.

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