title: Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation.
abstract: Starfruit juice were exposed to ultraviolet (UV-C) light for 0, 30 and 60min at room temperature (25±1°C). On exposure, the titratable acidity significantly decreased, while the decrease in °Brix and pH were not significant. With regard to colorimetric parameters, L(∗) value increased significantly with a subsequent decrease in a(∗) and b(∗) values corresponding to UV treatment time. Except for the ascorbic acid, other antioxidants measured (% DPPH inhibition, total phenols, flavonols, flavonoids and antioxidant capacity) showed enhancement on expsoure to UV (significant at 60min). Microbial studies showed reduction in APC, yeasts and mould counts by 2-log cycle on UV treatments. These results supports the application of UV as a measure of non-thermal and physical food preservation technique for starfruit juice that can be explored commercially to benefit both the producers and consumers.
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia. Electronic address: rajeevbhat@usm.my.
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
authors.forename: Suhaida Binti
authors.initials: SB
authors.lastname: Ameran
authors.forename: Han Ching
authors.initials: HC
authors.lastname: Voon
authors.forename: A A
authors.initials: AA
authors.lastname: Karim
authors.forename: Liong Min
authors.initials: LM
authors.lastname: Tze