Processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage

Abstract

Delayed bitterness in kinnow juice affects its market value as well acceptability rate by consumers. For the purpose to enhance the shelf life of kinnow juice, RTS (ready to serve) beverage was prepared. Further, processing mediated suppression of bitterness causing compounds in ready to serve kinnow beverage was studied. Processing methods used during the study was β-cyclodextrin (2%); lye treatment (LT 1.5%); hot water treatment (HWT); Florisil® (3%), and their suitable combination. Processing significantly modulate the bitterness causing compounds. Combined treatment was observed as best due to presence of less concentration of bitter compounds and higher sensorial score. RTS prepared using different treatments were stored in glass bottles for 90 days and studied in terms of their titratable acidity, pH, TSS and antioxidant properties. Samples were stored in refrigerator at 4 °C and withdrawal after every 15 days with the aim to evaluate the storage time effect on quality and sensorial attributes. Increasing storage time deteriorate the quality attribute such as bioactive compounds, antioxidant properties, sensorial scores and other parameters (titratable acidity, pH and TSS) respectively.