Composition of Orange Juice Cloud

Journal of Food Science - Tập 30 Số 5 - Trang 833-837 - 1965
W. C. Scott1, T.J. Kew1, M. K. Veldhuis1
1Fruit and Vegetable Products Laboratory, Southern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, Winter Haven, Florida 33882

Tóm tắt

SUMMARYReported for the first time are analyses of materials identified with and contributing to the cloud of orange juice. Hexane‐soluble materials provided up to one‐fourth of the cloud‐producing components. In contrast to the composition of structural components of the fruit, cloud components insoluble in alcohol, acetone, and hexane were shown to be rich in nitrogen (ca. 7%), pectins (ca. 80%), and phosphorus (ca. 1.5% as the pentoxide) and to be very low in cellulosic components (ca. 2–5%). This is evidence that cloud originates in the juice cells rather than from mechanical disintegration of structural tissue. No appreciable difference in cloud composition was observed between fruit varieties or between freeze‐damaged and normal fruit.

Từ khóa


Tài liệu tham khảo

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Journal of Food Science

Tập 30 Số 5

833-837

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