Sk. Sharma et al., Development of a protein fortified fruit beverage and its quality when processed with pulsed electric field treatment, J FOOD QUAL, 21(6), 1998, pp. 459-473
Pulsed electric field treatment (PEF), was explored to process a beverage a
t 30C. A protein fortified fruit based beverage was developed using protein
orange juice, guar gum, sucrose, calcium lactate, citric acid, natural fla
vor and color. It was processed at low pH (3.75) using both a heat pasteuri
zation and a PEF treatment. PEF treated beverage had less protein denaturat
ion and lower loss of vitamin C compared with that of the heat treated beve
rage. The heat treated beverage had a slightly higher apparent viscosity th
an the PEF treated beverage and developed sedimentation in the container du
ring storage. The PEF processed beverage maintained its natural orange juic
e like color better than the heat treated beverage, which developed a sligh
tly whitish color. However, the PEF treated product was less microbiologica
lly stable (5 months) at refrigeration temperature compared with the hear t
reated product which was stable for more than 12 months. It was concluded t
hat more technological improvements are needed to process food safely by PE
F technology.