Studies on the utilisation of Kinnow and Malta oranges.

Pruthi, J. S. and Manan, J. K. and Teotia, M. S. (1984) Studies on the utilisation of Kinnow and Malta oranges. Journal of Food Science and Technology, 21 (3). 123-127; 10 ref..

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Abstract

The 4 commercial Malta cultivars Blood Red, Pineapple, Jafa and Valencia Late, and one Kinnow orange (a mandarin hybrid) were analysed for physico-chemical composition and suitability for processing and waste utilization. Recovery of juice, peel and pomace in Malta oranges ranged from 50.8 to 55.4, 23.2 to 30.9 and 13.6 to 22.1%, respectively, whereas in Kinnow the corresponding values were 55.8, 26.8 and 17.4%. Ascorbic acid content of Malta orange juice ranged from 51.2 to 62.5 mg/100 g of juice and in Kinnow orange juice it was 46.9 mg/100 g. Essential oil content of fresh peel of Malta and Kinnow oranges was 2.0 and 1.0%, respectively, and pectin content was 5.73 and 2.0% of fresh weight. Squashes prepared from the juices were fortified with ascorbic acid at 100 mg/100 g of juice. Squashes and ready-to-serve beverage prepared from comminuted Malta orange beverage base and Malta orange juice concentrate were acceptable during 6 months' storage at room temperature (25-35

Item Type:	Article
Uncontrolled Keywords:	Oranges-; fruit-; composition-; Mandarins-; cultivars-; responses-; processing-; Pectins-; production-; Essential-oils; residues-; products-; beverages-; Orange-juice; ascorbic-acid; storage-; sugars-; subtropical-fruits; fruit-crops; citrus-fruits
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2016 11:15
Last Modified:	21 Jun 2016 11:15
URI:	http://ir.cftri.res.in/id/eprint/8552

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