Conservation study of orange-turmeric and pineapple-turmeric flavored waters

Abstract

The water flavored with fructooligosaccharides (FOS) constitutes a product developed at the Research Institute for the Food Industry and it is required to know its conservation, so the objective of this work was to evaluate the conservation of the waters flavored with FOS from pineapple-turmeric and orange-turmeric for a period of six months, packed in polyethylene terephthalate jars at room temperature. The FOS in the orange-turmeric flavored water did not undergo hydrolysis during storage; while in the pineapple-turmeric flavored water it maintained 75% of the initial concentration. The orange-turmeric flavored water presented 70 mg/L of chlorides, pH of 4.6 and a total hardness of 236 mg/L expressed as CaCO₃, in addition to 100 mg/L of total solids; while that of pineapple-turmeric, had 71 mg/L of chlorides, pH of 4.1; total hardness was 232 mg/L expressed as CaCO₃, and 100 mg/L of total solids. The products were not affected microbiologically during the study time and obtained a good global quality criterion.