ArticleJournal of food science and technology2020
Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Article
- Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiber: Evaluation of its physicochemical, structural and functional properties.Journal of food and drug analysis · 2024Article
- Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends.Foods (Basel, Switzerland) · 2022Review
- Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential.Ultrasonics sonochemistry · 2021Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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