Gupta Arun Kumar, Koch Parismita, Mishra Poonam
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India.
J Food Sci Technol. 2020 Dec;57(12):4726-4732. doi: 10.1007/s13197-020-04687-w. Epub 2020 Sep 3.
Bitterness and tartness are one of the crucial reasons for the poor commerciality of Pomelo fruits. The present study intends to optimize the process variables such as resin concentration (Amberlite IRA-400) (3-10 g), time exposure (10-60 s), and stirring speed (300-1000 rpm) for removal of naringin content and tartness using response surface methodology. All the independent variables have shown a significant effect on naringin content, titrable acidity, and vitamin C content of pomelo juice. The optimized process variables for debittering and deacidification were 3.27 g resin concentration, 60 s time and 1000 rpm stirring speed, and the naringin content and titrable acidity at these optimized conditions were 0.22 mg ml and 0.64% citric acid equivalent respectively. The treated juice under optimum conditions was analyzed for physicochemical properties where pH, clarity, and value of juice increased. In contrast, total soluble solids, vitamin C content, and value decreased slightly. The finding of present investigation will be helpful to improve the commercial acceptability of the sour variety of citrus fruit juice.
苦味和酸味是柚子果实商业价值低的关键原因之一。本研究旨在使用响应面法优化工艺变量，如树脂浓度（Amberlite IRA - 400）（3 - 10克）、接触时间（10 - 60秒）和搅拌速度（300 - 1000转/分钟），以去除柚皮苷含量和酸味。所有自变量对柚子汁的柚皮苷含量、可滴定酸度和维生素C含量均显示出显著影响。去苦和脱酸的优化工艺变量为树脂浓度3.27克、时间60秒和搅拌速度1000转/分钟，在这些优化条件下柚皮苷含量和可滴定酸度分别为0.22毫克/毫升和0.64%柠檬酸当量。对最佳条件下处理的果汁进行了理化性质分析，结果表明果汁的pH值、澄清度和电导率增加。相比之下，总可溶性固形物、维生素C含量和色泽值略有下降。本研究结果将有助于提高酸橙果汁的商业可接受性。
