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Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice

Vijayanand, P. and Kulkarni, S. G. and Prathibha, G. V. (2010) Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice. Journal of Food Science and Technology, 47 (2). pp. 235-239.

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Abstract

Litchi (Litchi chinensis L) juice concentrate was prepared from pulp extracted from ripe fruits. Clarifi cation of litchi pulp was optimized using pectinase at different concentrations. Litchi pulp treated with pectinase enzyme facilitated the removal of insoluble solids and extraction of juice. Vacuum concentration of clarifi ed juice was carried out in a pilot scale turbafi lm vacuum evaporator to obtain litchi juice concentrate with total soluble solids of 60°Brix. The litchi juice concentrate contained 49.9% total sugars, 47% reducing sugars, 32.7 mg/100 g ascorbic acid and its titratable acidity was 0.73%. The litchi juice concentrate was stored at –20°C for 6 months and analyzed at regular intervals for changes in quality. No signifi cant changes in the composition of juice concentrate was observed during storage except tannin content and non-enzymatic browning which increased during storage. Single strength litchi juice reconstituted from juice concentrate was highly acceptable sensorily during 6 months storage.

Item Type: Article
Uncontrolled Keywords: Litchi Pectinase Litchi juice concentrate Vacuum concentration Quality Storage stability
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 07:17
Last Modified: 28 Dec 2011 10:18
URI: http://ir.cftri.com/id/eprint/9672

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