Waste utilization of eureka lemon for development of value added product
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Date
2020-01
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu
Abstract
The present investigation entitled “Waste utilization of eureka lemon for development of value added product” was conducted in the Division of Food Science and Technology, Faculty of Agriculture, Sher-e-Kashmir University of Agricultral Sciences and Technology-Jammu, Chatha during the year 2018-2019.
The flakes were developed from the Eureka lemon peel, the peel were washed with plain water, blanched for 5 minutes and dipped in sugar and jaggery syrup concentrations (50, 55, 60, 65, 70, 75 oBrix) for 24 hours. After one day, the syrup was drained out and flakes were dried in cabinet tray drier (60 oC) for 4-5 hours. The osmo-dried flakes were cooled at room temperature and the prepared flakes were packed in LDPE bags and stored for three months to ascertain the changes in physico-chemical, sensory and microbiological characteristics at an interval of one month. The highest mean ascorbic acid content (7.72 mg/100g), ash content (6.96 per cent), phosphorous content (20.86 per cent) and crude fiber content (19.09 per cent) were recorded in treatment T2 (50 oBrix sugar syrup) whereas the lowest mean value of 4.18 mg/100g, 6.78 per cent, 16.00 per cent and 11.62 per cent were recorded in treatment T1 (Control), respectively. The minimum mean value of acidity (0.49 per cent) and tannin content (52.23 mg/100g) were recorded in treatment T7 (75 oBrix sugar syrup). The highest mean value of TSS (81.43 per cent), reducing sugar (19.95 per cent) and total sugar (71.11 per cent) were recorded in treatment T7 (75 oBrix sugar syrup). The maximum mean L* value of 49.08 and b* value of 22.92 were observed in T2 (50 oBrix sugar syrup) where as T13 (75 oBrix jaggery syrup) recorded the highest mean value for a* 7.31. With the advancement of storage period, an increasing trend was observed in TSS, reducing sugar, total sugar and hunter colour value a*, however a decreasing trend in moisture content, titratable acidity, ascorbic acid, dehydration ratio, rehydration ratio, hunter colour value L* and b*, crude fiber, β-Carotene, tannin, ash and phosphorous content was recorded during three months of storage.
On the basis of sensory evaluation, the eureka lemon peel flakes prepared from the treatment T7 (75 oBrix sugar syrup) was adjudged as the best in sensory attributes viz. colour, texture, taste and overall acceptability.
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