Efficacy of various techniques on biochemical characteristics and bitterness of pummelo juice

Journal of Food Science and Technology
Vijaykumar T Kore, I Chakraborty

Abstract

The consumer acceptability of pummelo juice is affected badly due to the presence of bitter principles in it. Therefore in order to avoid such bitterness development, the extracted juice from pummelo was subjected to five different treatments like juice diffused into syrup (70°Brix), lye peeling of segments in boiling NaOH for 2-3 min, increasing the pH of juice, hot water treatment (50 °C) prior to peeling for 20 min and without any treatment (control) for suppressing the development of bitterness in the juice. Based on bio-chemical analysis, diffusion of juice into syrup (70°Brix) showed better result as compared to other treatments. The maximum amount of TSS was found in juice diffused into syrup (i. e. 45, 30 and 15°Brix) along with highest TSS/acid ratio (92.21, 49.87 and 17.53). Higher amount of acidity was observed in pH adjusted samples with 4.25, 4.50 and 4.75 respectively. However, control samples showed higher amount of ascorbic acid (73.97 mg/100 ml juice) content followed by pH adjusted samples. The highest organoleptic score for taste (8.00), colour (8.83), aroma (8.66), overall acceptability (7.88) and extent of debittering (7.50) were recorded in juice diffused into syrup 70°Brix and achieved final TSS of juice ...Continue Reading

References

Apr 11, 2009·Journal of Agricultural and Food Chemistry·Antonio FiorentinoPietro Monaco

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Citations

Dec 11, 2019·International Journal of Molecular Sciences·Li-Jun LiHui Ni
Jul 28, 2020·Critical Reviews in Food Science and Nutrition·Asghar Taheri-KafraniRajender S Varma
Oct 23, 2020·Journal of Food Science and Technology·Arun Kumar GuptaPoonam Mishra

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