Standardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)

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dc.contributor.advisorNautiyal, B.P. (Dr.)
dc.contributor.authorSah, Deeplata
dc.contributor.otherAbrol, Ghan Shyam
dc.date.accessioned2017-11-09T06:38:11Z
dc.date.available2017-11-09T06:38:11Z
dc.date.issued2016-06
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810035199
dc.keywordsjuice extraction, malta fruit, Citrus sinensis L. Osbeck, Juice productsen_US
dc.language.isoenen_US
dc.publisherCollege of Horticulture, Bharsar Campus, V.C.S.G. Uttarakhand University of Horticulture and Forestryen_US
dc.research.problemStandardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)en_US
dc.subFood Technologyen_US
dc.subjectnullen_US
dc.themeStandardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)en_US
dc.these.typeM.Scen_US
dc.titleStandardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)en_US
dc.typeThesisen_US
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