Year: 2018 | Month: December | Volume 8 | Issue 2
Optimization and Preparation of Debittered Kinnow Beverage
Abstract:
The development of delayed bitterness in citrus products is a major problem to citrus producers and juice processors worldwide due to limonin and naringin, the bitter components, thereby affecting its consumer acceptability. The present study was carried out on fermentative production of debittered kinnow (Citrus reticulate Blanco) beverage using inducible enzymes naringinase, limonin dehydrogenase and α-L-rhamnosidase producing fermentative yeast Clavispora lusitaniae. The two process optimized are: bioprocess for low alcoholic naturally carbonated beverage and debittering of juice by partially purified enzymes. The physico-chemical characteristics of freshly prepared beverage were; TSS 13.00±0.20 °B, acidity 0.14±0.03%, pH 3.40±0.10, Brix acid ratio 92.85±0.00, limonin 6.90±0.10 ppm, naringin 443.00±10.00 ppm, total sugars 12.90±0.30%, reducing sugars 2.42±0.20 and ascorbic acid 27.80±1.00 mg/100 mL. The significant reduction of limonin and naringin content observed in T11 (beverage) during storage was 42.53% and 45.82%, respectively
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