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Detannification of aonla juice and its blending with sugarcane juice

KrishiKosh

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Title Detannification of aonla juice and its blending with sugarcane juice
 
Creator Sunit Kumar
 
Contributor Rajendra Singh
 
Subject Proteins, Sugarcane, Storage, Acidity, Processed plant products, Organic acids, Solutes, Sugar, Irrigation, Vitamins
 
Description The study was conducted on aonla juice and
sugarcane juice with objective to prepare the self stable sugarcane
and aonla juice blend with minimum astringency. Astringency of
aonla juice was due to presence of tannins. Aonla juice was
detannified by using protein precipitation with five proteins from
different sources. The detannified juice was blended with sugarcane
juice in 10, 20 and 30% of aonla juice. The fresh juices and blends
were analyzed at monthly intervals for different physico-chemical
parameter. The fresh sugarcane juice used for preparing blends was
found to have 22% TSS, 0.22% acidity, pH 4.20, 2.2% of reducing
sugar and 18.4 % non reducing sugars. In case of aonla juice, the
juice yield was 69.67%, with a TSS of 9, 2.2% of acidity, a pH of 2.56.
Polyphenol and tannin content of aonla juice was found 1700 mg and
300 mg / 100 ml respectively. Ascorbic acid of fresh aonla juice was
found to be 363 mg / 100 ml. The prepared blends were adjusted to
15-16 TSS and 0.35% acidity using 10% citric acid solution. The
blends were sedimented overnight at room temperature after heating
at 700 C for 10 minutes. The blends were filled into 200 ml glass
bottles, crown crocked and pasteurized at 900 C for 2 minutes. The
blends were stored for two months at room temperature for storage
study.
Gelatin and casein were found better them others in tannin
and polyphenol reduction while soya protein treated was found least
suitable. Casein was found best in ascorbic acid retention. During
the storage study, decrease in TSS, sugar, pH and ascorbic acid and
increase in acidity, polyphenol and turbidity was observed. On the
basis of organoleptic evaluation, Casein treated was found best in
color and appearance, aroma score during storage while soya protein
was found best for taste score only. In case of overall acceptability of
fresh blend soya protein showed maximum score but it was not able
to retain it during storage. On the whole, casein treated aonla juice
blend was found to be best in ascorbic acid retention, effective tannin
and polyphenol reduction, best in color and aroma score retention
and having acceptable taste score.
 
Date 2016-11-16T13:34:56Z
2016-11-16T13:34:56Z
2009
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85836
 
Language en
 
Format application/pdf
 
Publisher CCSHAU