Preservation Of Kinnow Mandarin Juice And It¿s Blends
Kinnow Juice Processing
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Juice blending ratio (Kinnow juice 87 : Pomegranate juice 10 : Ginger juice 3), processing temperature (75ºC for 15 minutes) and potassium meta-bi-sulphite (750 ppm) maintained better qualitative characteristics i.e. TSS, acidity, ascorbic acid, sugars, pH, juice density, limonin, flavour, colour and bitterness (organoleptic taste) during storage (up to six months) under refrigeration and ambient conditions. However, all these characteristics were superior under refrigerated condition. 2. Juice blending ratio (Kinnow juice 92 : Aonla juice 5 : Ginger juice 3), processing temperature (85ºC fo...
Juice blending ratio (Kinnow juice 87 : Pomegranate juice 10 : Ginger juice 3), processing temperature (75ºC for 15 minutes) and potassium meta-bi-sulphite (750 ppm) maintained better qualitative characteristics i.e. TSS, acidity, ascorbic acid, sugars, pH, juice density, limonin, flavour, colour and bitterness (organoleptic taste) during storage (up to six months) under refrigeration and ambient conditions. However, all these characteristics were superior under refrigerated condition. 2. Juice blending ratio (Kinnow juice 92 : Aonla juice 5 : Ginger juice 3), processing temperature (85ºC for 15 minutes) and potassium meta-bi-sulphite (750 ppm) under refrigerated storage condition maintained better quality of juice in respect to TSS, acidity, ascorbic acid, sugars, pH, juice density, limonin, flavour, colour and bitterness with lesser microbial load and minimum non-enzymatic browning during storage up to six months. 146 3. The maximum B:C ratio (1.55:1) was obtained by making squash from the juice blend (Kinnow juice 87 : pomegranate juice 10 : ginger juice 3) + processed at 75ºC + KMS (750 ppm) and stored under refrigeration condition.
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