alexa Preparation and Storing Constancy Assessment of Orange Lemonade Drink
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Preparation and Storing Constancy Assessment of Orange Lemonade Drink

Tariq Kamal1*, Matilda Gill2, Ismail Jan3 and Taimur Naseem4

1Department of Agricultural Extension Education and Communication, the University of Agriculture, Peshawar, Pakistan

2Department of National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

3Department of Statistics and Mathematics, the University of Agriculture Peshawar, Pakistan

4Department of Soil Sciences, the University of Agriculture, Peshawar, Pakistan

*Corresponding Author:
Tariq Kamal
Department of Agricultural Extension Education and Communication
The University of Agriculture
Peshawar, Pakistan
Tel: 923028880037
E-mail: [email protected]

Received date: August 24, 2015; Accepted date: September 21, 2015; Published date: September 26, 2015

Citation: Kamal T, Gill M, Jan I, Naseem T (2015) Preparation and Storing Constancy Assessment of Orange Lemonade Drink. J Food Process Technol 6:504. doi:10.4172/2157-7110.1000504

Copyright: © 2015 Kamal T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The orange lemonade drink was prepared in which different concentrations of preservatives (sodium benzoate and potassium metabisulphite) were added along with 10% sugar while some samples were sugar free in order to obtain the best combination. These samples were studied for physicochemical (pH, % acidity, TSS, ascorbic acid, reducing sugar and none reducing sugar) and organoleptic evaluation (colour, flavour, taste and overall acceptability). The results were studied and compared after interval of 15 days for total of 90 days storage period at room temperature. Ascorbic acid content decreased in all the samples during storage. The minimum loss in ascorbic acid content was observed in T8 (27.01%) and maximum in T0 (50.28%). Increase in titratable acidity was observed during storage. Maximum increase was observed in T6 (30.34%) while the minimum increase was observed in T1 (10.45%). pH was slightly decreased during storage. Maximum decrease was observed in sample T5 (3.82%) while minimum decrease was observed in sample T3 (1.25%). TSS was increased and maximum increase was observed in sample T4 (13.3%) and minimum in T3 (4.04%). Reducing sugar increased during storage. Maximum increase was observed in T7 (22.36%) while minimum in T4 (9.30%). Non reducing sugar considerably decreased. Maximum decrease was noticed in To (73.3%) while minimum in T4 (22.2%). Sugar acid ratio decreased during storage. Maximum decrease was observed in T5 (15.97%) while minimum in T0 (2.98%). Organoleptically for colour factor, T7 obtained maximum score (7.20) while minimum was obtained by T0 (6.57). Results for statistical analysis for 90 days storage and internal comparison were found significant (P<0.05).

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