QUEIROGA JÚNIOR, Alberto Magno.
Abstract:
Orange juice is a widely consumed product in both domestic and international markets and this consumption is justified by the low cost of production, overall acceptability and easy access to the public and increasing awareness of people about the nutritional properties of fruits and natural juices (CORRÊA-NETO 1999). According Sugai et al., (2002), the main nutrients orange are vitamin B, potassium and fiber and a great source of vitamin C. Like most essential substances we eat for the proper functioning of our body, ascorbic acid also has an amount of recommended daily intake (RDI), regulated by Resolution RDC No. 269 of September 22, 2005, where it has "technical regulation on the RDI of protein, vitamins and minerals." Due to its physico-chemical characteristics, vitamin C is susceptible to chemical and enzymatic oxidation that normally occurs in processing, storage and cooking of food. In the packaged food ascorbic acid has high stability, resulting from the removal of oxygen from the space by non-exposure light and the low storage temperature. Importantly, the quality of the juice is influenced by many factors that compromise their chemical, physical (turbidity, separation of solid / liquid phases), organoleptic (flavor, aroma, color, consistency) and nutrition (vitamins). Characteristics (composition), these factors, along with the changes that occur during packaging, distribution and storage will influence the product shelf-life (GRAUMLICH et al., 1986; PRATI et al, 2003). Based on what was exposed above, we saw the need to consider with regard to quality control, different brands of orange juice ready for consumption, in order to verify whether the products are in accordance with Brazilian law analyzes were penfonmed and values proposed in the literature. pH SST and ascorbic acid content and the values compared to the allowed limits.
