Abstract
Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65 °C pasteurization temperature with 15, 25 and 35 min holding time; 75 °C with 10, 20 and 30 min and 85 °C with 5, 10 and 15 min holding times and two types of juice extraction methods. The experiment was laid out in factorial completely randomized Design with three replications. Juice extracted with screw type juice extractor and processed at 65 °C for 15 min maintained better qualitative characteristics like total soluble solids, acidity, ascorbic acid, sugars and non-enzymatic browning during 6 months storage. Naringin and limonin contents were minimum with the screw extractor and 65 °C processing temperature for 15 min.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anon (2007) National horticulture database. National Horticulture Board, Gurgaon
AOAC (1980) Official methods of analysis, 13th edn. Association of Official Analytical Chemists, Washington DC
Dar GH, Zargar Y, Shah GH (1992) Effect of processing operations and heat treatment on physico-chemical characteristics and microbiological load of apple juice concentrate. Indian Food Pack 46:45–50
Davis WB (1947) Determination of flavonones in citrus fruits. Anal Chem 19:476–478
Dubois M, Gilles KA, Hamilton JK, Robbers PA, Smith F (1956) Colorimetric methods for determination of sugars and related substances. Anal Chem 28:350–356
Farnworth ER, Lagace M, Couture R, Yaylayan V, Stewart B (2001) Thermal processing, storage conditions and the composition and physical properties of orange juice. Food Res Int 34:25–30
Fellers PJ (1989) A review of limonin in grapefruit (Citrus paradisi) juice, its relationship to flovour, and efforts to reduce it. J Sci Food Agric 19:389–404
Garg V, Barwal VS, Sarera S (2008) Preparation and evaluation of vitamin C enriched fruit drink. J Food Sci Technol 45:524–526
Ghorai K, Khurdiya DS (1998) Storage of heat processed Kinnow mandarin juice. J Food Sci Technol 35:422–424
Gomez KA, Gomez AA (1984) Statistical procedures for agricultural research. Wiley, New York
Jain SK, Khurdiya DS (2009) Ascorbic acid content and non-enzymatic browning in stored Indian gooseberry juice as affected by sulphitation and storage. J Food Sci Technol 46:500–501
Jawanda JS, Singh KK (1973) Kinnow holds out promise for Punjab. Punjab Hort J 13:89–93
Kacem B, Cornell JA, Marshall MR, Shireman RB, Matthews RF (1987) Nonenzymatic browning in asceptically packaged orange drinks. I. Effect of ascorbic acid, amino acids and oxygen. J Food Sci 52:1668–1672
Kefford JF (1959) The chemical constituents of citrus fruits. Adv Food Res 9:351–352
Khurdiya DS, Anand JC (1981) Effect of storage temperature on quality of phalsa beverage. J Food Sci Technol 18:160–161
Klim M, Nagy S (1988) An improved method to determine non-enzymatic browning in citrus juices. J Agric Food Chem 36:1271–1274
Lotha RE, Khurdiya DS (1994) Effect of methods of juice extraction from Kinnow mandarin on the composition and quality of juices, pomace and peel. J Food Sci Technol 31:380–384
Maier VP, Beverly GD (1968) Limonin monolactone, the non-bitter precursor responsible for delayed bitterness in certain citrus juices. J Food Sci 33:488–492
Majumdar TK, Vasudish CR, Premavalli KS, Bawa AS (2009) Development and storage stability of cucumber-litchi-lemon Juice. J Food Sci Technol 46:269–270
Mehta U, Bajaj S (1983) Effect of storage and methods of preservation on the physico-chemical characteristics of citrus juices. Indian Food Pack 37:43–51
Nagy S (1980) Vitamin C contents of citrus fruit and their products: a review. J Agric Food Chem 28:8–18
Premi BR, Lal BB, Joshi VK (1994) Distribution pattern of bittering principles in Kinnow fruit. J Food Sci Technol 31:140–141
Ramteke RS, Eipeson WE (1990) Storage studies on Coorg mandarin juice concentrates packed in various containers. J Food Sci Technol 27:368–371
Ranote PS, Bains GS (1982) Juice of Kinnow fruit. Indian Food Pack 36(5):23–33
Ranote PS, Saini SPS, Bawa AS (1993) Shelf-life of processed Kinnow juice. Res Ind 38:15–18
Sandhu KS, Singh N (2001) Studies on the factors affecting the physico-chemical and organoleptic properties of Kinnow juice. J Food Sci Technol 38:266–269
Singh K, Mathur PB (1983) Studies in the cold storage of cashew apple. Indian J Hort 40:115–121
Singh S, Godara RK, Saini RS, Sharma JR (2005) Standardization of processing technology for bael/blended bael (Aegle marmelos) ready-to-serve beverages. Haryana J Hort Sci 34:263–265
Singh SV, Jain RK, Gupta AK (2009) Changes in quality of debittered kinnow juice during storage. J Food Sci Technol 46:598–600
Somogyi M (1952) Notes on sugar determination. J Biol Chem 195:19–230
Vaks B, Litshitz A (1981) Debittering of orange juice by bacteria which degrade limonin. J Agric Food Chem 29:1258–1261
Zhang G, Ji B, Li B, Tian F, Chen G, Ji F, Zhang H, Yang Z, Zhao L (2008) Effects of processing and storage condition on phenolic concentration and antioxidant activities of apple and apple juices. J Food Sci Technol 45:339–343
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Pareek, S., Paliwal, R. & Mukherjee, S. Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage. J Food Sci Technol 48, 197–203 (2011). https://doi.org/10.1007/s13197-010-0154-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-010-0154-6