Science Letters

Effect of replacement of citric acid with lactic acid on vitamin-C and sensory characteristics of ready to serve apple drink during storage

Muhammad Abid 1, 2, Saqib Jabbar 1, Muhammad Saeeduddin 1, Muhammad Ammar Khan 1, Tahir Zahoor 1*

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

2 Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

Abstract

In the present study, the citric acid content of ready to serve apple drink was replaced with lactic acid in the ratios; T1 (0%), T2 (0.05%), T3 (0.10%), T4 (0.15%) and T5 (0.20%). After pasteurization, the juice samples were filled and stored in pre-sterilized capped bottles for 60 days. The results revealed that vitamin-C, color, flavor, taste and overall acceptability were decreased significantly during storage period. Vitamin-C and color remained stable in all the treatments while T3 showed the best results regarding flavor, taste and overall acceptability.

Keywords: Apple drink, Citric acid, Lactic acid; Storage, Sensory characteristics.

Received June 01, 2013; Revised August 11, 2013; Accepted August 28, 2013

*Corresponding author: Tahir Zahoor; E-mail: Zahoor_t@yahoo.com; Fax: + 92-41-9201439