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Development and storage of lime juice concentrate

KrishiKosh

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Title Development and storage of lime juice concentrate
 
Creator Sharma, Rimpi
 
Contributor Mishra, Bhawana
 
Subject Concentrates, Storage, Limes, Acidity, Packaging, Sugar, Fruits, Vitamins, Fruit juices, Reducing sugars
 
Description The present investigation has been done to standardize the process and to store the lime juice
concentrate in different packaging materials viz. glass bottles and plastic bottles covered with green
cellophane sheet. Healthy Lime fruits were collected from local market and the lime concentrate having
double strength was prepared by using vacuum evaporator. The process was standardized by using three
temperatures time; 40°C in 50 min, 50°C in 35 min and 60°C in 16 min. The concentrate prepared at
60°C in 16 minute was found best in terms of time and energy saving. The selected concentrate was
made in bulk and stored at room temperature. The analysis for various parameters viz., physicochemical
and sensory was done at 15 days interval. The fresh lime juice had moisture content 91.7%, pH 2.2,
turbidity 4086 NTU, acidity 6.6%, ascorbic acid 24.3 mg/100ml, total phenols 112 mg/100ml, total
sugars 0.95% and reducing sugars 0.54%. However, lime juice concentrate had moisture content
(82.7-83.0%), pH (2.0-2.1%), turbidity (5556-5565 NTU), acidity (12.5-12.9%), ascorbic acid
(51.0-56.5 mg.100ml), total sugars (1.48-1.49%) and reducing sugars (0.96-0.97%). The pH, ascorbic
acid, juice clarity, total phenols, total sugar and reducing sugar of the concentrate decreased while
acidity increased during storage. However, non significant effect was found in moisture content, total
soluble solids and specific gravity of concentrate during storage as well as among the packaging
materials. The turbidity, acidity was significantly higher while pH, phenols, ascorbic acid, total sugar
and reducing sugar were significantly lower in concentrate packaged in plastic bottles as compared to
glass bottles. Sensory scores for concentrate decreased during the storage. The color, appearance,
aroma, taste and overall acceptability scores of concentrate packed in glass bottles were higher as
compared to plastic bottles. The results obtained in the present investigation indicated that lime juice
concentrate having double strength could be prepared at 60°C in 16 min by vacuum evaporation and
stored in glass bottles at room temperature without significant loss in quality up to two months.
 
Date 2016-11-15T09:14:41Z
2016-11-15T09:14:41Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85510
 
Language en
 
Format application/pdf
 
Publisher CCSHAU