Vol. 19 No. 3
Exploring diverse processing techniques for debittering of citrus juice: A mini review
Author(s): D. ADMANE, M. GURJAR, S. MENDKE, V. BANSODE, D. GHOSH AND S. S. ROY
Abstract: Citrus juice bitterness is the main problem in processing industries and is due to two main components limonin and naringin. The bitterness of citrus juice affects its quality, decreases shelf life and lowers consumer acceptance. Many scientists and researchers are attempting to extend the shelf life of citrus processed products by reducing the amount of bitterness-causing compounds. The present review paper discusses the debittering techniques such as lye treatment, by addition of β-cyclodextrin, blanching and enzymatic methods.
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