Effect of debittering techniques on the chemical characteristics of stored kinnow juice

Development of bitterness is the single most important hindrance in processing of kinnow mandarin juice. Five different debittering methods viz, lye, florosil, naringinase, lye and florosil, florosil and naringinase were used for the debittering of kinnow juice. Among the different debittering techniques, higher values of TSS (12.52°B) and ascorbic acid (14.52 mg/100g) were observed in ‘florosil and naringinase` and `naringinase` treated kinnow juice, respectively. The TSS, acidity and ascorbic acid contents decreased whereas, reducing sugars and total sugars contents increased with the storage. Among different debittering techniques, `lye` and `naringinase` treatments proved beneficial for removal of bitterness of kinnow juice. Debittered kinnow juice was organoleptically evaluated in which `control` juice was rated moderately bitter whereas `lye` treated was rated between `neither bitter nor sweet` and `not bitter`. It was concluded that naringinase enzyme was best among all treatments given for removal of bitterness and also had not much effect on characteristics of stored juice.