Volume : III, Issue : XI, November - 2013

Development and Quality Evaluation of Kiwi– Apple Juice Concentrate

Surabhi Sharma, Devina Vaidya, Neerja Rana

Abstract :

The concentration of fruit juices is industrially performed in order to reduce storage, packaging, handling and shipping costs. This paper describes the research efforts to develop and optimise the fortification of apple juice with naturally enriched Vit. C source i.e. kiwifruit, on laboratory scale, for the production of nutritionally ascorbic acid enriched juice concentrate. Preparation of blends of kiwi juice with apple juice for the utilization into concentrates is another outlet for its economic consumption. Apple juice is rich in nutrients but has very low vitamin C content. However, kiwifruit has the highest level of vitamin C (3–5 times more than citrus fruits) and it is a good source of dietary fiber, vitamin E, folic acid and minerals (P, K, Ca, Mg, Mn). On the basis of these characteristics kiwifruit offers benefits for specific health conditions and, consequently, it has a great potential for industrial exploitation. Fresh depectinated apple and kiwifruit juice was blended in the ratio of 50:50. The ascorbic acid content increased significantly after blending of the juices (6.64 to 59.63 mg/100g). However, ascorbic acid was found to be retained during evaporative concentration of the juices to 50OB. The blended juices and concentrates were successfully stored after pasteurization for a period of six months with non–significant changes in the quality parameters. The cost of production on laboratory scale of blended juice and 50OB concentrate was Rs 36 and Rs 106 respectively per 650ml bottle.

Keywords :

Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Surabhi Sharma, Devina Vaidya, Neerja Rana / Development and Quality Evaluation of Kiwi- Apple Juice Concentrate / Indian Journal of Applied Research, Vol.3, Issue.11 November 2013

Number of Downloads : 1106

References :