Kiwi Juice: Effect of Extraction Techniques and Clarifying Treatments

Kiwifruit (Actinidia deliciosa) is a new and potential fruit of Himachal Pradesh. Extraction of kiwifruit juice by pectinase enzyme increased the recovery of juice. Four different clarifying treatment viz., sedimentation, filtration, ‘pectinase and filtration’ and ‘kaolin and pectinase’ were used. It was found that clarification of juice with ‘kaolin and pectinase’ in combination recorded maximum recovery. The higher values of TSS and pH were recorded in kiwi juice clarified using ‘filtration’ while acidity was higher in ‘kaolin and pectinase’ treated juice. The storage of kiwi juice also had significant effect on the nutrients.