Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh-362001 (Gujarat)
Online published on 9 January, 2020.
Lime is one of the important citrus fruits and due to its acidic nature, cannot be consumed fresh. In industry, lime juice concentrate has a big role. Lime juice was concentrated with 300, 400 and 500 g/l (GPL) citric acid concentration by heating in thin film evaporator at 60°C and 610 mm of Hg vacuum for about 90–180 minutes according to concentration levels. Subsequently, Potassium Meta-Bisulphate (0, 50 and 100 ppm) was added as preservative. Sugar syrup (50, 60 and 70 0Brix) was also added along with 1 per cent salt to enhance the taste. The prepared lime juice concentrate was packed in sachet and stored at room temperature for 3m for its shelf life. During storage, physicochemical parameters of stored lime juice concentrate such as total soluble solids, titrable acidity, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, browning and pH as well as microbial analysis in terms of total plate count and sensory analysis were determined for every 15d interval. Maximum storability and consumer acceptance of prepared lime juice concentrate were found better using level of concentration (500 GPL), preservative (100ppm) and sugar syrup (70 0Brix) and can be stored up to 3m at ambient temperature in sachet.
Lime juice concentrate, Physicochemical parameters, Sensory analysis, Sachet
