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|Title:||Standardization of extraction methods and preservation techniquesof hill lemon juice|
|Authors:||Barwal, Vishal S|
Shrera, Sanjay K
Hill lemon juice
|Abstract:||Hill lemon (Citrus pseudolimon Tan.) fruits were harvested at appropriate maturity and juice was extracted to studystorage life. Hill lemon fruits pressed through screw type extractor gave highest juice (44.28%) as compared to othermethods. Freshly extracted juice was preserved by pasteurization, potassium metabisulphite (KMS) @ 700 ppm of SO2 andsodium benzoate (0.05%) to study keeping quality at room temperature. KMS showed lower losses in quality and was foundeffective in preservation of juice for 180 days with least browning. Physiochemical attributes remained almost stable duringstorage except ascorbic acid contents.|
|Appears in Collections:||JSIR Vol.68(07) [July 2009]|
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