Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

Pareek, Sunil; Paliwal, R.; Mukherjee, Subrata

doi:10.1007/s13197-010-0154-6

Cited by 37 publications

(25 citation statements)

References 11 publications

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“…Rakha et al, (2017) and Mgaya-Kilima et al, (2014) accredited the increase of reducing sugars in kiwi nectar and mixed hibiscus juice to the conversion of disaccharides into monosaccharides. Pareek et al, (2010) conducted studies on a tangerine juice and agreed with what was said above, adding that in a medium with low pH, acids could turned into reducing sugars.…”

Section: Titrable Aciditysupporting

confidence: 65%

Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice

López

Ubilla

Carrasco

et al. 2019

Idesia

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Five different nectars were elaborated, having a variable percentage of beet, carrot and orange in their formulation. As a general objective It was proposed to evaluate the sensorial, nutritional and hygienic features of nectars made from beet juice. Specific objectives were to assess chemical parameters such as; pH, acidity and soluble solids in the elaborated nectar; to assess the nutritional content, expressed in Vitamin C and reducing sugars; to carry out a sensorial assessment on the elaborated nectar, expressed in color, aroma, sweetness, acidity, viscosity and acceptability; to assess the presence of mesophilic aerobes, according to the sanitary food regulations from Chile. Nectars were standardized to a pH of 3.8 and soluble solids of 14 ºBrix, showing a slight difference in the amount of sugar added. After packing, they were refrigerated at 7 ºC and physicochemical parameters were measured at 0, 15 and 30 days of storage. Sensorial and microbiological analyzes were carried out after 30 and 120 days of storage. The results of the physicochemical and sensorial analyzes were evaluated with a completely randomized design. For all statistical analyzes, a confidence level of 95% was determined. The acceptability of nectars with the highest score was the one elaborated in treatment 4 (T 4), with 70% of beet juice, 15% of carrot juice and 15% of orange pulp in their formulation. At the time of the sensorial evaluation, this nectar showed a pH of 3.7 and a 0.20% titrable acidity, soluble solids of 14.3 ºBrix, a vitamin C content of 6.3 mg/100 g of ascorbic acid and 1.7% of reducing sugars. The probable number of colony forming units was 13 and 36, thus all nectars showed a good microbiological quality after 120 days of storage.

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Section: Titrable Aciditysupporting

confidence: 65%

Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice

López

Ubilla

Carrasco

et al. 2019

Idesia

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“…These findings are in conformity with Sethi et al, (1980) in long duration Kinnow juice storage at ambient and refrigerated condition. Pareek et al, (2011Pareek et al, ( , 2015 had also reported declining trend of acid loss in mandarin juice during 180 days of storage which was found to be declined at low temperature and high humidity due to reduced conversion of acids in to sugar and salt by invertase enzymes. They had further advocated the minimum loss of acidity during storage when treated with KMS and the loss was found to be reduced as the concentration of KMS increased.…”

Section: Acidity Variation In Fruit Juices During Storagementioning

confidence: 96%

Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh¹,

Sharma²

2017

Int.J.Curr.Microbiol.App.Sci

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“…One factor that is known to influence extract quality is the extraction method used. Pareek et al [8] in their study also proved that variations in extraction methods carried out could affect the quality of the resulting mandarin juice. Therefore, in this study, an observation was carried out on the fermentation using wheatgrass extract obtained to produce quality fermented beverages.…”

Section: Introductionmentioning

confidence: 86%

Wheatgrass Extractor Performance and Its Effect on Fermented Beverage Product Results

2020

APJCRI

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Wheatgrass is one type of young grass that contains many nutrients that are beneficial to the body due to its vitamin, mineral, protein, and phytochemical properties. However, this plant still not has many scientific data related to the development of its products. As an alternative to the development product of this plant, the fermentation process can be conducted. Before the fermentation, the extraction process was done first in this study. Extraction was carried out to obtain wheatgrass extract which will be used as an ingredient in making fermented drinks. The extraction variations conducted in this study were distinguished based on the extractor system. There were two types of extractors used, the twin-gear type and the squeezing type. The performance of extractor was analyzed by the yield, processing capacity, and extraction rate. The quality of wheatgrass extracts obtained was also analyzed before used as an ingredient to make wheatgrass fermented beverages. In the fermentation, the initial sugar content of the sample was controlled at 24%. The quality of extraction and fermentation product was analyzed by its physicochemical properties, such as TSS, pH, and acidity content. From the results obtained, both of the extractor performance and the quality of product, it can be concluded that to obtain the best quality of wheatgrass fermented beverage was by using twin-gear type extractor as the appropriate extractor with the yield, processing capacity, extraction rate, TSS content, pH, and acidity content were 73.03±2.25%, 0.44±0.05 g/s, 0.16±0.01 g/s, 21.80±0.20%, 4.223±0.006, and 1.14±0.06%, respectively. 105 ConclusionAccording to the analysis results of extractor performance and the quality of the product, both of extract and fermented beverage, it can be concluded that the appropriate extractor to obtain the best quality of wheatgrass extract and fermented beverage was by using twin-gear type extractor with the yield, processing capacity, extraction rate, TSS content, pH, and acidity content were 73.03±2.25%, 0.44±0.05 g/s, 0.16±0.01 g/s, 21.80±0.20%, 4.223±0.006, and 1.14±0.06%, respectively. However, if only observed by the fermentation process, the variation of extractor used in this study did not have big significance differences for each parameter analysis results, especially on the pH and acidity level.

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Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

Cited by 37 publications

References 11 publications

Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice

Elaboration and sensorial and physicochemical assessment of nectar from mixture of beet, carrot and orange juice

Review on Biochemical Changes Associated with Storage of Fruit Juice

Wheatgrass Extractor Performance and Its Effect on Fermented Beverage Product Results

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