Effect of cellulose acetate gel bead column treatment on the acceptability and composition of navel orange juice
✍ Scribed by Robert L. Johnson
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 407 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
Reducing the limonin contents of pasteurised Navel orange juices by passage through a cellulose acetate gel bead column at ambient temperature significantly decreased the bitterness and increased the flavour and acceptability of the juices as measured by taste panel scores. Debittering by adsorption of limonin on to the cellulose acetate gel bed was less effective when applied to fresh unpasteurised juice and to chilled, pasteurised juice. The cellulose acetate gel column was shown to be selective for limonin, in one run removing 55% of the initial limonin content; a small quantity (12%) of flavonoids and minor amounts (< 5%) of ascorbic acid, orange oil and titratable acid were also removed but the treatment had no effect on amino acid nitrogen.