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Clarification of Moringa Oleifera Leaf Juice by Microfiltration.
Regina, Basumatary (2014) Clarification of Moringa Oleifera Leaf Juice by Microfiltration. [Student Project Report] (Submitted)
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Abstract
Clarification of fruit and vegetable juice is one of the integrated parts of modern industrial juice processing. An investigation was carried out to clarify moringa oleifera leaf juice using microfiltration (MF) process to produce clear juice and to develop RTS-beverage from it. In this regard the operating parameters for microfiltration of moringa juice such as transmembrane pressure (TMP), temperature and pump speed (rpm) was optimized. The results indicated that the optimum pressure, temperature, and pump speed for microfiltration of moringa juice was 2 Bar, 35oC and 45 rpm respectively. The effect of MF on physico- chemical characteristics of Moringa juice such as total soluble solids (TSS), acidity, pH, ascorbic acid, clarity, viscosity and color have also been studied. The results revealed that there was no significant decrease in TSS, pH, ascorbic acid and acidity in MF clarified moringa juice but the viscosity was very less in MF permeate compared to the retentate and feed. As for color, MF permeates showed more lightness or brightness (L) and higher permeation of yellow colour (b) indicating the resultant clear juice looked more yellow. The MF clarified moringa juice was used to prepare RTS-beverage at different concentrations (10, 20, 30 and 40%) and subjected to sensory evaluation for its overall acceptability.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Clarification, moringa oleifera leaf juice, microfiltration, RTS-beverage |
| Subjects: | 600 Technology > 07 Beverage Technology 600 Technology > 08 Food technology > 23 Vegetables |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Jun 2015 07:23 |
| Last Modified: | 26 Jun 2015 07:23 |
| URI: | http://ir.cftri.res.in/id/eprint/11888 |
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