National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The processing of kinnow juice has faced formidable problems in terms of bitterness due to limonin and naringin content thereby affecting its consumer acceptability. To redress this issue, the present study was conducted using fermentative yeast (Clavispora lusitaniae) which produces inducible enzymes, naringinase, limonin dehydrogenase, β-glucosidase in kinnow juice. The two technologies optimized are: bioprocess for low alcoholic naturally carbonated beverage and debittering of juice by partial purified enzymes. The physicochemical changes of all the treatments recorded for 30 days of storage period revealed acidity 0.43%, total sugars 52.87 µg/ml, ascorbic acid 32.57 mg/100 ml. The maximum decrease of limonin and naringin content observed in T1 (beverage) with storage was 73% and 79% respectively. The production of kinnow beverage using yeast C. lusitaniae found to out compete the effectiveness of the cocktail of debittering enzymes as it is more feasible and economical and can be used further for the commercial purposes. This technology can redress the problem by exploiting the ability of yeast to produce low alcoholic naturally carbonated beverage from nutritive fruits thus making the fruit available throughout the year in the form of beverage.
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