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The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice Citrus Sinensis

The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis)

Project / Seminar Material
Reference ID: PS-3570-TM

DEDICATION

This research material titled “The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis)” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis)” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis)

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

  • 1.0 Introduction

CHAPTER TWO

  • 2.0 Literature Review
  • 2.1 Classification of Citrus Fruits
  • 2.2 Origin of Orange
  • 2.3 Dainties
  • 2.4 Anatomy of Orange
  • 2.5 Botany of Orange
  • 2.6 Uses of Orange
  • 2.7 Orange Juice
  • 2.8 Spoilage of Orange Juice

CHAPTER THREE

  • 3.0 Materials and Methods
  • 3.1 Source of Samples
  • 3.2 Orange Juice Preparation
  • 3.3 Flow Chart for orange juice preparation
  • 3.4 Quality factors in fruits juice
  • 3.4.1 Ascorbic Acid determination
  • 3.4.2 Determination of total solids
  • 3.4.3 Determination of filterable acidity
  • 3.4.4 Determination of Specific gravity
  • 3.4.5 P2H Determination
  • 3.4.6 Determination of brix Content
  • 3.5 Microbiological Analysis
  • 3.5.1 Total plate count
  • 3.5.2 Coliform count
  • 3.5.3 Mold and Yeast count
  • 3.6 Sensory Evaluation

CHAPTER FOUR

  • 4.0 Results and Discussion
  • 4.1 Summary of physicochemical analysis and sensory evaluation test
  • 4.2 Discussions
  • 4.2 Specific gravity
  • 4.3 Ascorbic Acid

CHAPTER FIVE

Conclusion and Recommendation

  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES

Appendices

ABSTRACT

The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were analyzed for pH, Pitaminac, dilatable acidity total solids, brix content, specific gravity, total plate count coliform count, fest & mold count and finally sensory evaluation. The results showed that over the days, the vitamin C content reduced from 62 mg to 30mg with the most retention in sample C. The pH of the samples reduced from 3.5. to 2.8 over the storage period with the most decrease in sample D (NP).
The total solids varied from 5.7% to 8.8% with the lesst solids in sample B (0.2%). The Torix content decreased over the storage period from 12.59 to 12 08 with the lesst decrease in sample D (N.P.). The titratable acidity ranged from 0.37% to 0.03 % within the storage period. The microbial analysis showed that there were growths in the nutriment agar, two yeast growths in the potatoedextrose agar which occurred in sample D and no growth in the McConkay agar. Sensory evaluation revealed that all the samples have similar colour and taste while samples A and D had the best flavour. This analysis shows that the use of citric acid in undiluted juice is not recommended except it is made into a drink.

The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis)

CHAPTER ONE

1.0 Introduction

Oranges, demons, grape fruit and limes are the fruits of trees belonging to the citrus geaus. The sweet orange (citrus sinensis) is the most widely grown of the citrus trees and the fruits are either eaten fresh or made into orange juice. The edible portion is refereed to as the endocarp and consists of a series of segments carpels or loculs which contain the thin walled juice vesides surrounding the endocarp is the peel which comprises of 20-50% of the weight of the weight of the fruit and consists of the flavedo and the albeds (ihekoronye and Ngoddy,1985). The flavedo or outer peel is a layer of tissue underlying the epidermis and contains the chloroplast and oilsacs. The albedo or inner peel is a layer of spongy white tissue which is connected to the core and supplies the water and nutrient from the tree which are necessary for the fruit growth and development.

The proximate composition of the edible portion of the orange fruit is

Water — 86%

Protein — 0.6%

Fat — 0.1%

Micronutrients per 100g

Calcium — 24mg

Iron — 0.3.mg

Vit. A — 120mg

Thiamin — 0.06mg

Riboflavin — 0.02mg

Niscia — 0.1.mg

Ascorbic Acid — 36mg (source: Ihekoronge & Ngoddy 1985).

The colour of fruits when unripe is greatly influenced by the presence of chlorophyll, caroteaoids and anthocycanins. (Enwere 1998). Due to its high moisture content, fruits are susceptible to spoilage and are also highly perishable. Orange fruits are seasonal and hence in order to preserve them, they are processed into various food products such as juices, squashes, satadinaine etc.

Fruit juice is the liquid pressed by pressure or other mechanical means from the edible portion of the fruit (Simmond 1984). According to Faye (1973) orange juice was defined as the unfermented juice of mature oranges of the citrus sineasis specie. Fruit juices serve as part of meals and they aid in the digestion of human diet. They supply minerals and vitamins in addition to energy when consumed but they deteriorate over a long storage period unless they are preserved by the addition of chemicals and by the application of heat.

Preservatives are food additives added to foods with the intention of arresting or retarding the deterioration of the food. Preservation involved the protection of food from the deterioration of microorganisms, enzymes and oxidation. This can be achieved by the application of heat and addition of chemical preservatives (Arnold 1982).

Preservatives include anti-ripening agents, anti-oxidants, antimicrobial agents and sprouting inhibitors. They may be added intentionally to food or may appear in foods as a result of pre — processing treatments, processing and storage (Ihekornye and Ngoddy, 1985).

The addition of chemical preservatives is governed by government departments which must give approval before it is permitted for use. In General it should not adversely affect the nutritive value of food.

Preservatives used in food include benzoic acid, ascorbic acid, vinegar, propanoic acid, citric acid etc. Although their limits in terms of individual specified preservatives, they may also be incorporated into the foods as permitted salts like sodium benzoate (Harold etal, 1992). Also the use of citric acid has been recognized by all major national and international food regulatory agencies as a good preservative for food and beverages.

The use of citric acid in fruit juices like pineapple juice has been found to give a positive result but in this work, it is aimed at investigating the effect of the different concentrations of citric acid on come physicochemical properties of orange juice.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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