Standardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)
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Date
2016-06
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College of Horticulture, Bharsar Campus, V.C.S.G. Uttarakhand University of Horticulture and Forestry
Abstract
The present investigation entitled “Standardization of juice extraction methodology and
preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)” was carried out
at College of Horticulture, Uttarakhand University of Horticulture and Forestry, Bharsar, (Pauri
Garhwal) during 2015-2016.
The fruits were collected from local villages of Pauri Garhwal. After that fruits were sorted
and washed properly with chlorinated water. Juice extraction method was standardized by the
different hot water boiling time for 5, 10, 15 and 20 minutes in sufficient amount of water.
Among all treatments the best treatment in terms of maximum juice recovery was used for further
juice extraction by screw type juice extractor. Freshly extracted juice was used for preparing
malta beverages (malta pure juice, malta sweetened juice with sugar and malta sweetened juice
with honey), developed products were preserved by different preservation techniques viz;
pasteurization (65°C for 30 minutes), sodium benzoate and combined treatment of pasteurization
with half preservative to study the effect of preservation techniques on keeping quality of
products at ambient (16-21°C) and refrigerated temperature (4-7°C).
Among different hot water boiling time 10 minute was found best with 67% juice recovery. It
was also found that prepared beverages could be successfully preserved by different preservation
techniques (pasteurization (65°C for 30 minutes), sodium benzoate and pasteurization with half
preservative) at ambient and refrigerated temperature for the period of six months without
significant changes in physico-chemical and sensory quality profile.
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