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Transformations in Quality of Juice from Kinnow Orange, due to Process Conditions

Dhanalakshmi, A. (2008) Transformations in Quality of Juice from Kinnow Orange, due to Process Conditions. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Kinnow orange fruit has assumed a considerable significance because of delicious nature and good sweet juice yield with thick yellow pigment. The fruits cannot be stored as such for longer periods since they are highly perishable, prone to microbial spoilage, desiccation at room temperature. As fruits are seasonal and highly perishable, there is a need to process the fruits so that its availability would be widened, perishability reduced, and cultivation made remunerative. It’s processing to juice, however, has faced a problem of “delayed bitterness”. The present study is focused on de-bittering the kinnow orange juice with commercially available resins and pasteurize the juice for extending its shelf life without violating the composition of the juice and finally analyzing the transformation of flavor volatiles occurred during process conditions.The study extends to identify the appropriate resin which removes bitter components without altering the quality of juice and maintaining the expected flavor. Generally fruits containing terpenes get bittered once the juice is pasteurized for extending the shelf life (e.g., Custard apple). To avoid pasteurization (85ºC, 20min), the prepared juice can be tetra packed aseptically in aseptic units where in High Temperature for Short Time is applied - HTST. In the case of kinnow orange juice, where lactones are condensed to limonin under acidic conditions during storage, cannot be heat processed (pasteurized), for extension of shelf life without debittering the juice. Even aseptic processing (HTST) alone cannot be adopted without debittering, since the limonin formation takes place (even without heat application) during storage once after fruit crushing. Once debittered, the juice can be either pasteurized or aseptically filled. Hence, debittering of kinnow orange juice with resins (without adverse effects on nutritional quality) is of utmost importance in the citrus industries for maximum utilization of the citrus crop for the development of processed products for domestic and export trade. In the present investigation no significant changes were found that adversely affected the quality or composition of juice that can be ascribed strictly to the use of polymeric adsorbents like HP2MG, HP20, PVS and WK100. These few components, other than limonin, that decreased with debittering treatment can either be blended or replenished without violation of existing federal standards of identity. Overall juice composition resulted in only minor variations with treatment, much less than the changes that occurs when existing acceptable processing methods such as evaporation, water addition, centrifuging, deoiling and blending with other varieties (Shaw and Wilson, 1983). Limonin removal was pronounced. Since some consumers have an especially high sensitivity to limonin bitterness, limonin reduction could mean greater consumer acceptance and increased nutritional intake inherent in citrus juices.
Uncontrolled Keywords: kinnow orange fruit beverages de-bittering processing quality sensory evaluation citrus fruits
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Nov 2008 09:30
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.res.in/id/eprint/8793

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