Production of Noncarbonated Lemon Orange Juice

Abstract

Citrus fruits are rich in nutrients and the phytochemicals needed for a healthy life. The present study is an attempt to examine production of noncarbonated orange juice with lemon. To this end, 11 juice formulations with different percentages of organ concentrate and natural lemon flavors were prepared and physicochemical (pH, acidity, density, brix, dry mass, and ethanol), microbial (lactic acid bacteria, acid-fast bacteria, alcohol fast bacteria, mold, and yeast), and sensory properties were examined. It was found that increase of percentages of orange concentrate and lemon natural flavor in the formulation led to significant increase in total dry mass, acidity, and ethanol level. On the other hand, as result of this increase, density remained almost unchanged and pH level significantly decreased. The results of microbial tests showed that number of acid lactic bacteria, acid-fast bacteria, mold, and yeast decreased in all treatments and there was no significant difference among the treatments in this regard. The treatments, regarding physicochemical and microbial properties, were at standard range and all the samples were drinkable. Regarding sensory properties, treatment No. 6 (4.6% orange concentrate and 0.08% lemon natural flavor) was better than other treatments as to taste, color, aroma, appearance, and general acceptability. Overal results indicated that 4.6% of orange concentrate and 0.08% of lemon natural flavor was the best formulation of a noncarbonated orange juice