EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS

EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS

Synthetic model systems of single strength orange juice prepared by different types of natural and synthetic sweeteners (Mannitol, Sucrose, Fructose, Glucose) to study their effect on ascorbic acid degradation during storage at 25, 35 and 45Cْ for 4 months. Results showed that adding different kind...

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Main Author: Mazin M. I. Al-Zubaidy
Format: Article
Language:Arabic
Published: College of Agriculture 2009-12-01
Series:Mesopotamia Journal of Agriculture
Online Access:https://magrj.mosuljournals.com/article_27515_96699fe9a909ae2d794bf7bae20678ff.pdf
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spelling doaj-4b87e15e7d2d4469bb113faf30e4b2142020-11-25T02:48:26ZaraCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962009-12-0137413213710.33899/magrj.2009.2751527515EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMSMazin M. I. Al-ZubaidySynthetic model systems of single strength orange juice prepared by different types of natural and synthetic sweeteners (Mannitol, Sucrose, Fructose, Glucose) to study their effect on ascorbic acid degradation during storage at 25, 35 and 45Cْ for 4 months. Results showed that adding different kinds of sweeteners used in this study caused a decreasing effect in ascorbic acid degradation with different reduction ratio depending on the type of sweeteners (Mannitol >Fructose >Sucrose >Glucose). Increasing the time and temperature of the storage caused increasing in reduction ratio and K constant of ascorbic acid degradation with decreasing in activation energy which led to this increasing in Brown index especially at the end of storage period at 45 Cْ.https://magrj.mosuljournals.com/article_27515_96699fe9a909ae2d794bf7bae20678ff.pdf
collection DOAJ
language Arabic
format Article
sources DOAJ
author Mazin M. I. Al-Zubaidy
spellingShingle Mazin M. I. Al-Zubaidy
EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS
Mesopotamia Journal of Agriculture
author_facet Mazin M. I. Al-Zubaidy
author_sort Mazin M. I. Al-Zubaidy
title EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS
title_short EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS
title_full EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS
title_fullStr EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS
title_full_unstemmed EFFECT OF NATURAL AND SYNTHETIC SWEETENERS ON ASCORBIC ACID CONTENT AND BROWN INDEX OF SOME CITRUS JUICE ANALOGEOUS SYSTEMS
title_sort effect of natural and synthetic sweeteners on ascorbic acid content and brown index of some citrus juice analogeous systems
publisher College of Agriculture
series Mesopotamia Journal of Agriculture
issn 1815-316X
2224-9796
publishDate 2009-12-01
description Synthetic model systems of single strength orange juice prepared by different types of natural and synthetic sweeteners (Mannitol, Sucrose, Fructose, Glucose) to study their effect on ascorbic acid degradation during storage at 25, 35 and 45Cْ for 4 months. Results showed that adding different kinds of sweeteners used in this study caused a decreasing effect in ascorbic acid degradation with different reduction ratio depending on the type of sweeteners (Mannitol >Fructose >Sucrose >Glucose). Increasing the time and temperature of the storage caused increasing in reduction ratio and K constant of ascorbic acid degradation with decreasing in activation energy which led to this increasing in Brown index especially at the end of storage period at 45 Cْ.
url https://magrj.mosuljournals.com/article_27515_96699fe9a909ae2d794bf7bae20678ff.pdf
work_keys_str_mv AT mazinmialzubaidy effectofnaturalandsyntheticsweetenersonascorbicacidcontentandbrownindexofsomecitrusjuiceanalogeoussystems
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