Record Details

Comparison of juice extraction methods, determination of bittering principles and standardization of debittering of lime juice

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement Comparison of juice extraction methods, determination of bittering principles and standardization of debittering of lime juice
 
Added Entry - Uncontrolled Name Bala, Anju ; Dr YS Parmar, University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh
Kaushal, B B Lal; Dr YS Parmar, University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh
Joshi, V K; Dr YS Parmar, University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh
Kaushal, Manisha ; Dr YS Parmar, University of Horticulture & Forestry, Nauni, Solan
 
Uncontrolled Index Term Postharvest Technology
Absorbent XAD-16; Debittering; Lime juice; Limonin; Naringin.
 
Summary, etc. In spite of good yields, high vitamin C content, nutritional and medicinal values, lime (<em>Citrus aurantifolia</em> Swingle is not commercially exploited due to the presence of bittering compounds. The present investigations were therefore, aimed at reducing the bitterness of juice for preparation of concentrate. Out of the different methods of juice extraction tried, screw type juice extractor was found to be the most effective with respect to high juice yield (57.75 %) and quality. The lime juice<br />extracted through screw type juice extractor contained 0.50 % recoverable oil, 23.24 ug/mL limonin and 47.21 ug/mL naringin. Among the various treatments tried for debittering of lime juice, use of absorbent XAD-16 resulted in a considerable reduction in bitterness. The XAD-16 resulted in 70.45 % reduction of limonin content and 72.07 % reduction in naringin content, thereby, lowering them to 5.91 and 11.71 ug/mL, respectively. Nutritionally, maximum ascorbic acid retention (25.0 mg/100 mL) was observed in XAD-16 treated juice, while non-significant change occurred in total soluble solids and acidity of treated juice. On the basis of sensory evaluation, the juice treated with XAD-16 was adjudged the best in extent of debitterness, taste, body, and flavour among all the treatments tried. However, a slight decrease in colour score was obtained that could be adjusted easily during processing.
 
Publication, Distribution, Etc. Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]
2018-05-03 14:37:13
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJNPR/article/view/6013
 
Data Source Entry Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 8, ##issue.no## 3 (2017): September 2017
 
Language Note en
 
Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJNPR/article/download/6013/14975
 
Terms Governing Use and Reproduction Note Authors who publish with IJNPR agree that once published copyright of the article will be transferred to the publisher, with the work simultaneously licensed under a Creative Commons Attribution-BY-NC-ND 4.0 International License.. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Except where otherwise noted, the Articles on this site are licensed underCreative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India