Studies on Processing of Kinnow Juice Extracted via ‘ Modified Method of bitterless Kinnow Juice Extraction’

Abstract

The high production and productivity of kinnow, which is one of the major fruit crop of northern India especially of Punjab, has remained underutilized. The major reason has been the problem of (delayed) bitterness in the extracted juice along with short shelf life of the fruit. The bitterness is due to triterpenoid limonin, formed during and after juice extraction, thus rendering the juice unpalatable. Various debittering techniques (physicochemical & biotechnological) have been attempted in the country, which have met with variable and incomplete successes, thus processing of the juice is still a challenge. In the present study attempts were exclusively made on preventive approach for controlling the formation of limonin thus producing bitterless kinnow juice. Kinnow juice was extracted by the ‘Modified method of bitterless kinnow juice extraction’ which has been developed in this institute and patent has been filed on it (January 2003). After giving certain pretreatments to the fruits, the juice was extracted by using only electric juicer and it was observed that only mid and late season kinnows (January to march) could be utilized for extracting desirable juice.