Effects of Titratable Acidity and Carbonation Level on the Preference of Clarified Pineapple Juice

摘要

ABSTRACTThe titratable acidity (TA) of clarified pineapple juice was adjusted to 0.65, 0.75, 0.85, and 0.95 through ion‐exchange treatment followed by the addition of citric acid. Each lot of juice was carbonated to three levels of carbon dioxide content (2.5, 3.0 and 3.5 gas: liquid volumes). Preference panels were conducted on these juices, holding either TA or gas volume constant and varying the other parameter. Although few statistically significant differences were found, an overall preference for a 0.75 TA, low carbonation product was observe