Website: https://vjfc.nifc.gov.vn/
Website: https://vjfc.nifc.gov.vn/
Ha Giang oranges are a local agricultural product that famous for their fresh, juicy taste and rich nutrition. Due to the natural characteristics of the fruit, the natural preservation time is not long and depend on the season which makes them difficult to promote, to use in long term as well as to transport them over long distances. In this study, fresh oranges were developed into a syrup with the aim of preserving their flavor and color for a longer time. Beside that the syrup products will help to solve the problem of short preservation time of fresh oranges and making them more convenient to use. The experimental development process was continuously adjusted to prioritize the preservation of color and aroma from fresh oranges. The final syrup samples were tested for their physicochemical and microbiological properties, showing that the syrup retained the nutrients of fresh oranges including reducing sugars, ascorbic acid and antioxidant properties. The total microbial count of the sample after 2 months of opening the bottle was 1011 CFU/mL, however, the dominant strain was Lactobacillus plantarum by molecular identification. Sensory evaluation on a 5-point scale with 2 gingerorange samples was performed with 10 trained people and received positive feedback, including the preservation of orange juice color and fresh aroma. In addition, the preservation methods for fresh oranges to increase the shelf life and maintain the quality of raw materials were also tested.
Ha Giang orange, sensory evaluation, beverage, local agricultural products, syrup products.
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