PHYSICAL-CHEMICAL CHARACTERISTICS OF RETAIL PASTEURIZED ORANGEADES

The objective of this work was to determine the physical-chemical char acteristics of four different brands of commercial orangeades sold in Maracaibo, Venezuela. The analyzed parameters were: pH, titratable aci dity, soluble solids, suspended solids, relative density, ash, ascorbi c acid, reducing and non-reducing sugars and ''Brix/acid ratio. The va lues of the parameters were compared with the limits established by th e Comision Venezolana de Normas Industriales (Covenin). Results indica ted that all parameters, except ascorbic acid, reducing and nonreducin g sugars and ash, were within the Covenin limits. The concentration of ascorbic acid was below the required value, reducing and non-reducing sugars were at higher concentrations than the limits and the ash for two of the brands was slightly lower than the limit. The compositions of the orangeades turned out to be very heterogeneous. They differed i n at least four parameters. Some brands differed in all the parameters .