TY  - THES
TY  - BOOK
T1  - Effect of ozone treatment on physicochemical and antioxidant properties of pomegranate (punica granatum L) juice
A1  - Eng, Ruo Ni
LA  - English
UL  - http://discoverylib.upm.edu.my/discovery/Record/579825
AB  - With the rise of interest in ozone treatment as the alternative for thermal pasteurisation, ozone seems to be one of the option due to its short half-life and non-toxic residue on food. The preservation of the food qualities has been one of the major factor choosing the option of treatment. Pomegranate juice has been chosen as the sample of research as it has economic potential to be marketed globally as well as its health benefits. Therefore, the purpose for this thesis is to investigate the effect of ozonisation on physicochemical and antioxidant properties and its correlation of pomegranate juice as a function of types of juice (filtered and unfiltered) and ozone-treatment time (0 to 30 minutes). For this study, the samples have been treated with gaseous ozone and its physicochemical and antioxidant properties (total colour difference (TCD), PH, total phenolic content (TPC, ascorbic acid content and scavenging activity (DPPH) have been analysed. Based on the result, it was found that TDC, PH, TPC and ascorbic acid content have significant effect (p-value<0.05) on ozone whereas only TPC and ascorbic acid content showed significant effect on type of juice (filtered and unfiltered). Only, DPPH showed negative significant effect for both factors which indicated that the scavenging activity in pomegranate juice does not affected by type of juice and treatment time significantly. TPC and ascorbic acid content in filtered juice degraded more than that in unfiltered juice that might be due to the presence of solids in the juice. As a general conclusion, unfiltered juice showed better quality characteristics compared to filtered juice because of its higher preserved value after ozone treatmen.
OP  - 63
CN  - FK 2018 33
ER  -