El Sharouny,, N., Gindy, L. (2006). CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS. test, 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". test, 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', test, 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. test, 2006; 31(2): 945-949. doi: 10.21608/jpp.2006.235723

CITRUS BLEND JUICES TO IMPROVE THE FLAVOR THROUGH MINIMIZING BITTER COMPOUNDS

Journal of Plant Production
Article 10, Volume 31, Issue 2, February 2006, Pages 945-949    PDF (987.21 K)
Document Type: Original Article
DOI: 10.21608/jpp.2006.235723
Authors
Nagwa F. El Sharouny,1; L. F. Gindy2
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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