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Effect of enzymatic debittering on the quality of processed kinnow mandarin (Citrus reticulata) juice during storage

KrishiKosh

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Title Effect of enzymatic debittering on the quality of processed kinnow mandarin (Citrus reticulata) juice during storage
 
Creator Nelson, Wafula
 
Contributor Saleem Siddiqui
 
Subject Fruits, Storage, Vegetables, Acidity, Fungi, Enzymes, Carbohydrates, Vitamins, Additives, Beverages
 
Description The present investigation entitled the “Effect of enzymatic debittering on the quality of
processed kinnow mandarin (Citrus reticulata) juice during storage”, was carried out with objectives to
study the effect of microbial naringinases on the bitterness of kinnow mandarin and to study storage
quality of debittered processed juice. Kinnow juice was prepared into squash and divided into three
batches; two were treated with crude enzyme from Penicillium chrysogenum ATCC 10106 and
Aspergillus niger ATCC 1688 and one untreated batch served as control. The squashes were analyzed
fortnightly for physico-chemical parameters. The cloudiness, TSS, ascorbic acid and pH of kinnow
mandarin squashes decreased during storage, however, these quality parameters of the squash were not
significantly affected by the treatment of enzymes obtained from Aspergillus and Penicillium. It was
observed that treatment of the squashes with the enzymes obtained from two microbial sources
Aspergillus and Penicillium did not affect total plate count as well as yeast and mold counts. The
enzymatic treatment significantly reduced the naringin content of the squashes by 30.4% and 49.1% by
the enzymes extracted from Penicillium chrysogenum ATCC 10106 and Aspergillus niger ATCC
16888, respectively. This reduction in naringin content leading to reduced bitterness accounted for the
higher overall acceptability scores of the enzyme treated squashes as compared to control. However, no
significant differences were observed in the overall acceptability scores among the squashes treated
with enzymes obtained from the two microbial sources Aspergillus and Penicillium. The enzyme
treated squashes were of acceptable quality during the study period 90 days at room temperature.
 
Date 2016-10-05T11:26:49Z
2016-10-05T11:26:49Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/79975
 
Language en
 
Format application/pdf
 
Publisher CCSHAU