tailieunhanh - Enzymatic production of debittered kinnow juice and beverage

The processing of kinnow juice has faced formidable problems in terms of bitterness due to limonin and naringin content thereby affecting its consumer acceptability. To redress this issue, the present study was conducted using fermentative yeast (Clavispora lusitaniae) which produces inducible enzymes, naringinase, limonin dehydrogenase, βglucosidase in kinnow juice. | 2018 7 1 1180-1186 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 01 2018 Journal homepage http Original Research Article https Enzymatic Production of Debittered Kinnow Juice and Beverage Manmeet Kaur Parampal Sahota Neha Sharma Kirandip Kaur and Bhavish Sood Department of Microbiology Punjab Agricultural University Ludhiana-141004 India Corresponding author ABSTRACT Keywords Kinnow Yeast Clavispora lusitaniae Debittering enzymes Beverage Article Info Accepted 10 December 2017 Available Online 10 January 2018 The processing of kinnow juice has faced formidable problems in terms of bitterness due to limonin and naringin content thereby affecting its consumer acceptability. To redress this issue the present study was conducted using fermentative yeast Clavispora lusitaniae which produces inducible enzymes naringinase limonin dehydrogenase 0-glucosidase in kinnow juice. The two technologies optimized are bioprocess for low alcoholic naturally carbonated beverage and debittering of juice by partial purified enzymes. The physicochemical changes of all the treatments recorded for 30 days of storage period revealed acidity total sugars pg ml ascorbic acid mg 100 ml. The maximum decrease of limonin and naringin content observed in T1 beverage with storage was 73 and 79 respectively. The production of kinnow beverage using yeast C. lusitaniae found to out compete the effectiveness of the cocktail of debittering enzymes as it is more feasible and economical and can be used further for the commercial purposes. This technology can redress the problem by exploiting the ability of yeast to produce low alcoholic naturally carbonated beverage from nutritive fruits thus making the fruit available throughout the year in the form of beverage. Introduction Kinnow Citrus nobilis X Citrus deliciosa is considered as an