EFFECT OF PASTEURIZATION AND SHELF LIFE ON THE PHYSICOCHEMICAL PROPERTIES OF PHYSALIS (PHYSALIS PERUVIANA L.) JUICE

摘要

The main objective of this work is to evaluate the physicochemical characteristics of Physalis (Physalis peruviana L.) after pasteurization and shelf life for 21 days at 5C. Pasteurization at 90C for 2 min led to a significant improvement in the organoleptic characteristics of the juice. Pasteurization of juice reduced the ascorbic acid content from 38.90 to 30.20 mg/100 g during shelf life while fresh juice preserved this compound. Heated juice had total phenols and % DPPH (2,2- diphenyl-1-picrylhydrazyl) loss of 20.88 and 28.51%, respectively. The ratio of glucose to fructose in all evaluated juice is almost 1:1, whereas sucrose level was decreased by 25% for fresh juice and 16% for pasteurized juice. Higher negative numerical values of whiteness index were determined on Hunter’s scale for the intensity of color. After pasteurization, a 7% increase in viscosity and a 22% decrease in cloud were observed after 21 days of shelf life.