Table of Contents
Journal of Food Processing
Volume 2014, Article ID 982721, 8 pages
http://dx.doi.org/10.1155/2014/982721
Research Article

A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Department of Food Engineering, Çukurova University, 01330 Adana, Turkey

Received 15 May 2014; Revised 10 August 2014; Accepted 11 August 2014; Published 26 August 2014

Academic Editor: Soichiro Nakamura

Copyright © 2014 Erdal Ağçam and Asiye Akyıldız. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In this study, some composition properties of juices of different mandarin varieties (Robinson (R), Fremont (F), and Satsuma (S)) were determined before and after pasteurisation. , , , and values of all varieties were increased after the pasteurisation process. Degradation of ascorbic acid was calculated as 2.20, 16.86, and 24.31% for R, F, and S samples, respectively, after pasteurisation. The highest total carotenoid and phenolic contents were determined in S samples. In general, after the pasteurisation treatment, the total carotenoid content of juices was increased slightly, but total phenolic contents were dramatically decreased. The antioxidant activity of pasteurised samples was increased by approximately 6%. The most abundant carotenoid and flavanone glycoside compound was shown to be β-cryptoxanthin and hesperidin, respectively, in all samples. The most popular fresh and pasteurised juice samples were made from the Robinson variety of mandarin with regard to taste, smell, and general impression.