Screening the physicochemical properties of thermosonically treated pomelo juice
Pomelo (Citrus grandis L. Osbeck) tastes sweet, slightly acidic with a hint of bitterness. It has many beneficial health effects. The aim of this study was to evaluate the effect of thermosonication treatment on physicochemical properties of pomelo juice by subjecting the juice to different times an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UTHM
2018
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4688/1/AJ%202018%20%28439%29.pdf |
| _version_ | 1825709890363981824 |
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| author | Wan Marzuki Rashidi, Wan Nur Ain Syukriah Abdullah, Norazlin Muhammad, Norhayati Othman, Siti Amira Sze, Hui Jong |
| author_facet | Wan Marzuki Rashidi, Wan Nur Ain Syukriah Abdullah, Norazlin Muhammad, Norhayati Othman, Siti Amira Sze, Hui Jong |
| author_sort | Wan Marzuki Rashidi, Wan Nur Ain Syukriah |
| collection | UTHM |
| description | Pomelo (Citrus grandis L. Osbeck) tastes sweet, slightly acidic with a hint of bitterness. It has many beneficial health effects. The aim of this study was to evaluate the effect of thermosonication treatment on physicochemical properties of pomelo juice by subjecting the juice to different times and temperatures. Thermosonication is a treatment where ultrasound is conducted at moderate temperature ranging between 37 and 75°C. Pomelo juice was treated with thermosonication for 2, 46 and 90 minutes with initial temperature ranging from 20C, 35C and 50C. The treated juice were analysed for its physicochemical properties, such as colour values (L*, a* and b*), total soluble solids (TSS) content, pH, titratable acidity and electrical conductivity. Results showed that the lightness (L*), pH, titratable acidity and electrical conductivity of the pomelo juice does not changed during treatment. However, redness (a*) and yellowness (b*) and TSS showed highest reading at 50C at 90 minutes. |
| first_indexed | 2024-03-05T21:49:15Z |
| format | Article |
| id | uthm.eprints-4688 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:49:15Z |
| publishDate | 2018 |
| publisher | UTHM |
| record_format | dspace |
| spelling | uthm.eprints-46882021-12-14T08:03:11Z http://eprints.uthm.edu.my/4688/ Screening the physicochemical properties of thermosonically treated pomelo juice Wan Marzuki Rashidi, Wan Nur Ain Syukriah Abdullah, Norazlin Muhammad, Norhayati Othman, Siti Amira Sze, Hui Jong TX341-641 Nutrition. Foods and food supply Pomelo (Citrus grandis L. Osbeck) tastes sweet, slightly acidic with a hint of bitterness. It has many beneficial health effects. The aim of this study was to evaluate the effect of thermosonication treatment on physicochemical properties of pomelo juice by subjecting the juice to different times and temperatures. Thermosonication is a treatment where ultrasound is conducted at moderate temperature ranging between 37 and 75°C. Pomelo juice was treated with thermosonication for 2, 46 and 90 minutes with initial temperature ranging from 20C, 35C and 50C. The treated juice were analysed for its physicochemical properties, such as colour values (L*, a* and b*), total soluble solids (TSS) content, pH, titratable acidity and electrical conductivity. Results showed that the lightness (L*), pH, titratable acidity and electrical conductivity of the pomelo juice does not changed during treatment. However, redness (a*) and yellowness (b*) and TSS showed highest reading at 50C at 90 minutes. UTHM 2018 Article PeerReviewed text en http://eprints.uthm.edu.my/4688/1/AJ%202018%20%28439%29.pdf Wan Marzuki Rashidi, Wan Nur Ain Syukriah and Abdullah, Norazlin and Muhammad, Norhayati and Othman, Siti Amira and Sze, Hui Jong (2018) Screening the physicochemical properties of thermosonically treated pomelo juice. Journal of Science and Technology, 10 (2). pp. 108-115. ISSN 2229-8460 http://dx.doi.org/10.30880/jst.2018.10.02.018 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Wan Marzuki Rashidi, Wan Nur Ain Syukriah Abdullah, Norazlin Muhammad, Norhayati Othman, Siti Amira Sze, Hui Jong Screening the physicochemical properties of thermosonically treated pomelo juice |
| title | Screening the physicochemical properties of thermosonically treated pomelo juice |
| title_full | Screening the physicochemical properties of thermosonically treated pomelo juice |
| title_fullStr | Screening the physicochemical properties of thermosonically treated pomelo juice |
| title_full_unstemmed | Screening the physicochemical properties of thermosonically treated pomelo juice |
| title_short | Screening the physicochemical properties of thermosonically treated pomelo juice |
| title_sort | screening the physicochemical properties of thermosonically treated pomelo juice |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.uthm.edu.my/4688/1/AJ%202018%20%28439%29.pdf |
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