Enzymatic debittering and aroma enhancement of kinnow juice
| dc.contributor.advisor | Sahota, Param Pal | |
| dc.contributor.author | Manmeet Kaur | |
| dc.date.accessioned | 2018-01-18T04:19:56Z | |
| dc.date.available | 2018-01-18T04:19:56Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The processing of acidic fruits to beverages has encountered commercial restrictions due to development of delayed and inherent bitterness by limonoids and flavonoids. The present study has been undertaken with purified debittering enzymes; limonin dehydrogenase, naringinase and β-glucosidase to meet the consumer palatability of citrus juices. The limonin dehydrogenase enzyme has been purified to 1.14- fold with 33.98% recovery, 29.25 IU activity and 0.525 IU/mg specific activity resulted in 86.43% degradation of limonin in juice by catalyzing oxidation of limonin –A-ring lactone to the non-bitter 17dehydroxylimonoate. The debittering naringinase enzyme 24.8IU activity,0.442 IU/mg specific activity, purified to1.68 fold could reduce 57.93% naringin which is hydrolysed by the enzyme into non-bitter bioactive compound naringenin.. The flavour enhancing βglucosidase with activity 14.68 IU, specific activity 0.344 IU/mg purified to 1.18 fold resulted in the increase in glucose content upto 4.25µg/ml in kinnow juice. The debittered fermented low alcoholic naturally carbonated (LANC) beverage has been developed by optimizing the bioprocess conditions as TSS 13ºB, yeast inoculum @ 0.75%(v/v), incubation temperature 28±2ºC and time 36hrs.The physicochemical changes were recorded as TSS 13ºB, acidity 0.313%, naringin 181.13 ppm, limonin 4.73 ppm, glucose 1.3µg/ml, total sugars 42.97 µg/ml, ascorbic acid 34.22 mg/ml in fermented kinnow beverage after 25 days of storage at 4ºC. In kinnow juice, maximum reduction in bitter component limonin 87.34%, naringin 58.41% whereas increase in glucose upto 4.38 µg/ml, acidity 30.13% and total sugar content 42.97 µg/ml were observed. The nutraceuticals recorded in fermented kinnow beverage were flavonoids (mg/L)- gallic acid 0.075, caffeic acid 0.002, rutin 0.001, ferulic acid 0.001; Organic acids (mg/L) – oxalic acid 0.243,tartaric acid 3.698, mallic acid 0.018, citric acid 0.432; Fat soluble vitamins (mg/L)-Vitamin A (Retinol) 0.060, cholecalciferol (D3) 0.038, α-tocopherol (Vitamin E) 0.001, Vitamin K 0.018 ; water soluble vitamins (mg/L)thiamine 0.782, pyridoxine hydrochloride 0.040, pantothenic acid 0.002, riboflavin 0.001, biotin 0.011; Protein 6.42g/100g,Carbohydrate 40.95g/100g. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810039554 | |
| dc.keywords | Limonin dehydrogenase, Naringinase and β-glucosidase, Clavispora lusitaniae, Purification, Fermented kinnow beverage | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 143 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Enzymatic debittering and aroma enhancement of kinnow juice | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | Enzymatic debittering and aroma enhancement of kinnow juice | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Enzymatic debittering and aroma enhancement of kinnow juice | en_US |
| dc.type | Thesis | en_US |