El Sharouny,, N., Gindy, L. (2006). CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS. Journal of Plant Production, 31(2), 945-949. doi: 10.21608/jpp.2006.235723
Nagwa F. El Sharouny,; L. F. Gindy. "CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS". Journal of Plant Production, 31, 2, 2006, 945-949. doi: 10.21608/jpp.2006.235723
El Sharouny,, N., Gindy, L. (2006). 'CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS', Journal of Plant Production, 31(2), pp. 945-949. doi: 10.21608/jpp.2006.235723
El Sharouny,, N., Gindy, L. CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS. Journal of Plant Production, 2006; 31(2): 945-949. doi: 10.21608/jpp.2006.235723
CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS
1Food Tech. Res. Inst, Agric. Res. Center, Giza, Egypt.
2Horticulture Res. Inst... Agric. Res. Center , Giza, Egypt.
Abstract
The bitterness of grapefruit juice was overcomed by blending with other citrus
juices such as balady Valencia suckary and sweet sour orange . Through blending
TSS, ascorbic acid total pectic substance were unchanged, whereas total acidity.
naringin and limonin were decreased. Meanwhile , total sugar, total carotenoids
increased. Acordingly the sensory properties of the new blends were satisfactory.
Organleptic scores were highest for blend No.4 and No.5 due to decreasing the
contents of both naringin and Limonin to a level, which could be accepted by the local
consumers and in the same time residues would be acted as a potent antioxidants.
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