Effects of UVC irradiation and thermal treatment on the physico-chemical properties and microbial reduction of clear and turbid tamarind juice


Citation

H. A. Mohd-Hanif, . and Rosnah Shamsudin, . and Noranizan Mohd Adzahan, . Effects of UVC irradiation and thermal treatment on the physico-chemical properties and microbial reduction of clear and turbid tamarind juice. S107-S112. ISSN ISSN(Online):22317546

Abstract

Tamarind juice is commonly treated with thermal treatment to inactivate microorganisms. However thermal treatment deteriorates the appearance and flavor of tamarind juice. In this study the performance of UVC treatment on clear and turbid tamarind juice as an alternative to thermal treatment was investigated. Results showed that UVC treatment was able to reduce E. coli O157:H7 by 7-log reduction but unable to completely remove the total bacterial population as observed in thermally treated clear and turbid tamarind juices. The pH of treated tamarind juices was comparable to each other. Nonetheless UVC treatment caused significant changes on the flavor of the juice as it significantly reduced the total soluble solids of tamarind juices and decreased the titratable acidity of turbid tamarind juice. However UVC treatments retained the appearance i.e. turbidity and color of tamarind juices better than thermal treatment.


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Abstract

Tamarind juice is commonly treated with thermal treatment to inactivate microorganisms. However thermal treatment deteriorates the appearance and flavor of tamarind juice. In this study the performance of UVC treatment on clear and turbid tamarind juice as an alternative to thermal treatment was investigated. Results showed that UVC treatment was able to reduce E. coli O157:H7 by 7-log reduction but unable to completely remove the total bacterial population as observed in thermally treated clear and turbid tamarind juices. The pH of treated tamarind juices was comparable to each other. Nonetheless UVC treatment caused significant changes on the flavor of the juice as it significantly reduced the total soluble solids of tamarind juices and decreased the titratable acidity of turbid tamarind juice. However UVC treatments retained the appearance i.e. turbidity and color of tamarind juices better than thermal treatment.

Additional Metadata

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Item Type: Article
AGROVOC Term: Tamarindus indica
AGROVOC Term: Tamarind
AGROVOC Term: Fruit juices
AGROVOC Term: Thermal treatment
AGROVOC Term: Physicochemical properties
AGROVOC Term: Ultraviolet irradiation
AGROVOC Term: Microbial degradation
Geographical Term: Malaysia
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 28 Apr 2025 03:23
URI: http://webagris.upm.edu.my/id/eprint/23143

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