Journal of Food Processing & Technology

Cynthia Ditchfield

Publications

• Research Article
  Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage
  Author(s): Mariana T Kunitake, Cynthia Ditchfield, Carine O Silva and Rodrigo R PetrusMariana T Kunitake, Cynthia Ditchfield, Carine O Silva and Rodrigo R Petrus
  
  To evaluate the impact of pasteurization temperature on sensory stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4 g/100 g passion fruit pulp were processed at (85, 90 and 95)°C for 30s, in triplicate). The pasteurized beverage was aseptically packaged in Polyethylene Terephthalate (PET) bottles and stored at 7°C in the dark. The beverage was characterized by physicochemical tests. Enzymatic activities of Polyphenol Oxidase (PPO) and Peroxidase (POD) were determined before and after processing. Coliforms and Salmonella counts were performed to ensure safety of the beverage safety. Psychrotrophic bacteria and yeasts and molds counts were carried out to assess the microbiological stability. Color parameters were measured in the processed juice throughout the storage period. A team of fifty panelists evaluat.. View More»
  DOI: 10.4172/2157-7110.1000399

  Abstract PDF