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The effect of adding chitosan from shrimp shell on the quality properties of orange juice | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 9, Issue 4, 2017, Pages 262-278 | ||
| Authors | ||
| Munir Abboud Jassim al-TaiAli; Hussein Abdul-Karim al-Amiri; Rasool Akeel Abdul Adhim Al Khaqani | ||
| Abstract | ||
| the possibility to defecate orange juice by chitosan was studied, and the results showed reduction of turbidity in natural orange juice during periods of storage (0, 7, and 10) days after using 0.4 g of chitosan, as a result, turbidity decreased to (0.42, 0.64, and 0.58), respectively, in comparison with untreated juice which recorded the following values (1.2, 1.5, and 1.8), respectively. pH of natural orange juice that treated with chitosan increased during period of storage (4.33, 4.98, and 5.81), respectively, in compared with untreated juice (3.95, 3.50, and 3.28), respectively. It was noticed from the results decreasing in amount of soluble solids (6.4, 5.3, and 4.9), respectively when the juice treated with about 0.4 gm of chitosan during periods of storage (0, 7, and 10) days in compared with untreated juice (11, 9.8, and 9.5), respectively, also it was found that there is a clear decrease in the brown color of the juice (0.25, 0.32, and 0.41), respectively in compression with untreated juice (1.2, 1.5, and 1.8), respectively, during the period of storage | ||
| Keywords | ||
| Alchitosan; effect; quality properties; orange juice; Shrimpshell | ||
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