SURVEY ON THE INFLUENCE OF TEMPERATURE ON β-CAROTEN AND VITAMIN C OF THE COMBINED JUICE OF GAC FRUIT AND PASSION FRUIT

Thuy Mong Lam; Tien Thi Kim Nguyen; Thuy Thi Thanh Nguyen

doi:10.35382/18594816.1.36.2019.318

Thuy Mong Lam Center of Post-harvest Technology, School of Agriculture and Aquaculture, Tra Vinh University
Tien Thi Kim Nguyen Student Center of Post-harvest Technology, School of Agriculture and Aquaculture, Tra Vinh University
Thuy Thi Thanh Nguyen Student Center of Post-harvest Technology, School of Agriculture and Aquaculture, Tra Vinh University

DOI: https://doi.org/10.35382/18594816.1.36.2019.318

Keywords: beta carotene in gac fruit juice, gac fruit and passion fruit mixed juice, gac fruit juice, gac fruit juice recipe

Abstract

This study was conducted to determine the influence of fluctuating temperatures on β-caroten and vitamin C present in a combined gac fruit and passion fruit juice. The mixing ratio of gac – syrup – passion fruit juice was randomly arranged into six groups with differing parameters such as; Pasteurization temperature set at varying
levels (70oC, 80oC and 90oC), pasteurization times (5, 10 and 15 minutes), and storage times (temperature 4oC, normal temperature). Each treatment group were analysed and had three replicate samples per group. The results showed that the optimal mixing ratio is 40% gac + 25% passion fruit + 35% syrup. The best pasteurization temperature and time for the product is 80oC and 5 minutes. The product should be stored at a cold temperature (4oC) for 10 days to ensure that it has a strong, aromatic and pleasant taste.

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