Effect of cation exchange resin treatment and addition of anti-caking agent on nonenzymaticbrowning of lemon juice powder during storage

Abstract

Enzymatically clarified lemon juice, with and without cation exchange resin (Dowex 50W) treatment, was concentrated to60° Brix in a vacuum evaporator and converted into juice powders by foam mat drying technique. Powders were found betterin quality with respect to colour, browning and nutritional quality as compared to those prepared from non-treated juice.During 9 months storage, powders suffered losses in total sugars, total amino acids and ascorbic acid, with correspondingincrease in non-enzymatic browning, furfural and hydroxymethly furfural. Treatment of lemon juice with Dowex 50W waseffective in reducing browning of powders (4 folds), furfural (2.6 folds) and HMF by (20 folds) during 9 months storage.Powders pulverized with cane sugar suffered overall lesser changes in most of the quality parameters during 9 months ofstorage. Treatment of lemon juice with cation exchange resin and pulverization of prepared powder with cane sugar is beneficialin reducing browning, hygroscopicity and retention of quality during storage of product.