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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 1180-1186
DOI: https://doi.org/10.20546/ijcmas.2018.701.143


Enzymatic Production of Debittered Kinnow Juice and Beverage
Manmeet Kaur, Parampal Sahota, Neha Sharma*, Kirandip Kaur and Bhavish Sood
Department of Microbiology, Punjab Agricultural University, Ludhiana-141004, India
*Corresponding author
Abstract:

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.


Keywords: Kinnow, Yeast, Clavispora lusitaniae, Debittering enzymes, Beverage
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How to cite this article:

Manmeet Kaur, Parampal Sahota, Neha Sharma, Kirandip Kaur and Bhavish Sood. 2018. Enzymatic Production of Debittered Kinnow Juice and Beverage.Int.J.Curr.Microbiol.App.Sci. 7(1): 1180-1186. doi: https://doi.org/10.20546/ijcmas.2018.701.143