Production of Communited Lime Beverages

Sougaijam Surendro, Singh (2010) Production of Communited Lime Beverages. [Student Project Report]

PDF Surendro_Singh.pdf Restricted to Repository staff only Download (1MB)

Abstract

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:	Consumption of fruit and vegetable juices has greatly increased as better quality, better tasting and higher purity juice products have been developed. The challenge of producing beverages acceptable to a broad range of consumers involves balancing the flavor, aroma, appearance and satisfactory mouth feel. At the same time, The increasing awareness of health conscious among the Indian consumers challenge the needs to develop a juice that could meet the requirement of functional compounds. These could be achieved by incorporation of synthetic compounds which is costly and health hazards in long run. So, there is a need to find out for non-conventional sources that could suffice the above requirement. Utilisation of fruit wastes, no doubt if economical is a novel process to meet the growing demand of health promoting beverages. It also achieved value addition and environmental control to the industry. Little work has been carried out on utilization of citrus fruit wastes in India because of the disperse nature of citrus processing industry and problem in collecting the wastes in bulk. However, the wastes generated from this fruit is the highest among all the fruit being processed in industry, almost 50% of the fruit is generated as waste. Therefore there is a need to effectively utilize these wastes as they content numerous functional compounds like polyphenols, dietary fibre, vitamin C, etc. Proximate analysis of lime peel after tray drying shows high content of polyphenol (426mg GAE/100ml),Vitamin C (52mg/100ml) and dietary fibre of SDF:IDF in the ration of 2:1.Thus, its utilization in juice preparation could effectively promote physiological effect and at the same time utilization of wastes. Chapter 5 Summary and Conclusion 38 Lime juice are conventionally produce by extraction of juice from the fruit by excluding the albedo and flavedo part which contribute to bitterness. Thus, these bitter contributing part are usually removed thereby neglecting various functional compounds present in it. Thus, with an aim to utilize these wastes, the present investigation was carried out to how best we could incorporate the wastes in normal juice through various methods.
Uncontrolled Keywords:	RTS beverage; Citrus fruits; Lime; Comminuted fruit beverages; Oven drying
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 07 Beverage Technology
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2011 09:44
Last Modified:	24 Jan 2011 09:44
URI:	http://ir.cftri.res.in/id/eprint/9867

Actions (login required)

View Item