Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality

• Published in: Journal of food science and technology Vol. 57; no. 12; pp. 4726 - 4732
• Main Authors: Gupta, Arun Kumar, Koch, Parismita, Mishra, Poonam
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.12.2020; Springer Nature B.V
• Subjects: Acidity; amberlite; Amberlite (trademark); Ascorbic acid; Bitterness; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citric acid; Citrus fruits; Deacidification; debittering; Food Science; Fruit juices; Fruits; Independent variables; juice quality; Juices; naringin; Nutrition; Optimization; Physicochemical properties; Process variables; pummelos; Quality assessment; Resins; Response surface methodology; Short Communication; Stirring; titratable acidity; Vitamin C; Pomelo; Ion-exchange; Naringin content; Deacidification; Response surface methodology

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...