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Enzymic debittering of Indian grapefruit (Citrus paradisi) juice

✍ Scribed by S Prakash; R S Singhal; P R Kulkarni

Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
97 KB
Volume
82
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The present work explores the use of enzymes for debittering grapefruit (Citrus paradisi) juice. The debittering process was optimised using a statistical approach. A full factorial design using enzyme concentration (0.25, 0.5 and 1.0 g l^−1^), incubation temperature (25, 30 and 40 °C) and time of incubation (1, 2 and 4 h) as variables gave a regression equation that could predict the extent of debittering. The optimum set of conditions recommended is an enzyme concentration of 1 g l^−1^ at 40 °C for 4 h. The extent of naringin breakdown achieved under these conditions was 75%.

© 2002 Society of Chemical Industry

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