Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality
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Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality Arun Kumar Gupta1 • Parismita Koch1 • Poonam Mishra1
Revised: 19 June 2020 / Accepted: 31 July 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Bitterness and tartness are one of the crucial reasons for the poor commerciality of Pomelo fruits. The present study intends to optimize the process variables such as resin concentration (Amberlite IRA-400) (3–10 g), time exposure (10–60 s), and stirring speed (300–1000 rpm) for removal of naringin content and tartness using response surface methodology. All the independent variables have shown a significant effect on naringin content, titrable acidity, and vitamin C content of pomelo juice. The optimized process variables for debittering and deacidification were 3.27 g resin concentration, 60 s time and 1000 rpm stirring speed, and the naringin content and titrable acidity at these optimized conditions were 0.22 mg ml-1 and 0.64% citric acid equivalent respectively. The treated juice under optimum conditions was analyzed for physicochemical properties where pH, clarity, and L* value of juice increased. In contrast, total soluble solids, vitamin C content, and a* value decreased slightly. The finding of present investigation will be helpful to improve the commercial acceptability of the sour variety of citrus fruit juice. Keywords Pomelo Response surface methodology Naringin content Ion-exchange Deacidification
& Poonam Mishra [email protected]; [email protected] 1
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
Introduction Pomelo (Citrus grandis (L.) Osbeck), also known as pummelo, shaddock, or Chinese grapefruit, is commonly classified as common (white) or pigmented (pink) (Bharali and Saikia 2004) and have a maximum juice yield of 40–50% (fruit weight) than the other citrus fruit variety. Pomelo is a rich source of naturally occurring phytochemicals that are being actively researched. It is reported that the phytoconstituents of pomelo juice are useful for the prevention of chronic diseases (Stinco et al. 2013). Pomelo and grapefruit juices, especially from the early season cultivars, often suffer from the draw-back of excessive sourness and bitterness (Mishra and Kar 2003). The acid content of pomelo juice and grapefruit ranges from 0.94 to 1.32% (Kore and Chakraborty 2015). Naringin is widely distributed in citrus fruit and occurs in grapefruits, mandarins, pomelo, and other varieties of citrus fruits (Garcia-Castello et al. 2015). The excessive sourness and bitterness in grapefruit and pomelo juice have limited its consumption and commercialization. The debittering and deacidification of the fruit juice are therefore recommended to facilitate its use in food formulations and to offer a new alternative to the food industry, which adds value to pomelo fruit. Deacidification of juice increases the acceptability and will drive the commerciality of the pomel
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