Abstract
Different fruit juice blends were prepared as (Kinnow juice: Aonla juice: Ginger juice in 100: 0: 0, 95: 5: 0, 92: 5: 3 ratio and Kinnow juice: Pomegranate juice: Ginger juice in 90: 10: 0, 87: 10: 3 ratio) for improving flavour, palatability, nutritive and medicinal value. The juice blends were preserved by pasteurization (75°C or 85°C for 15 minutes) and by addition of potassium meta-bi-sulphite (500 or 750 ppm). These blends were stored in 200 ml colourless glass bottles at refrigerated condition (4 ± 1°C) for six months and tested at three months interval for physico-chemical, sensory evaluation and microbial population. The results revealed that total soluble solid, acidity, ascorbic acid, total sugars, limonin, non-enzymatic browning, flavour, colour, bitterness and microbial (Bacteria, fungi, yeast) population were affected significantly up to sixth month of storage. The individual effect of juice blending ratio, processing temperature and potassium meta-bi-sulphite treatment was found to be significant in prolonging storage duration and maintaining the acceptable quality of juice blends. The juice blend of 87:10:3 ratio followed by 92:5:3, processed at 75°C for 15 min with 750 ppm KMS was the most effective treatment for physico-chemical and sensory quality of the juice blend but minimum microbial population was recorded with juice processed at 85°C temperature with same treatment combination in both year of experimentation.
Highlights
The Kinnow is a variety of citrus fruit cultivated extensively in India and Pakistani Punjab Province
The total soluble solids increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides
The results revealed that the total soluble solids were significantly affected as a result of juice blending ratio (K3 and K5), processing temperature (T1) and potassium meta-bi-sulphite (P2) during storage
Summary
The Kinnow is a variety of citrus fruit cultivated extensively in India and Pakistani Punjab Province. Aroma, palatability, nutritive value and reducing bitterness kinnow juice was blended with some other highly nutritive fruit juices namely pomegranate and aonla juice with spice extracts like ginger. All these fruits are valued very much for their refreshing juice with nutritional, medicinal properties and ginger juice have antibacterial and anti-fungal properties. To popularise the kinnow mandarin, pomegranate, aonla and ginger juice and its blends among masses, it is necessary to seek meaningful information relating to the development of juice processing technologies to examine untested, old concept in various fields of juice processing, de-bittering and storage. This study was aimed at standardizing processing temperature for the thermal processing, chemical preservatives and blending ratio of kinnow mandarin juice in relation to physico-chemical; sensory attributes evaluation and microbial counting of kinnow juice during storage
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