3.1 MATERIALS
Kinnow: Kinnow used in this study were procured from local market of Hisar. Identical cultivar, color and source were selected in an attempt to minimize variability in carotenoids and ascorbic acid contents which were associated with variety, color and growing conditions. Procured kinnow samples were fresh, mature, fully ripened and were free from any spot and blemishes.
Chemicals: All chemicals used during study were of analytical grade (AR) and were supplied by Qualigens Standard solution (Mumbai), Spectrochem. (Mumbai), E. Merck (Mumbai), Lobachemie (Mumbai), NICE chemicals (Cochin), and Central Drug House (New Delhi) etc.
3.2. PHYSICOCHEMICAL ANALYSIS OF KINNOW JUICE
Kinnow was subjected to following analysis as described …show more content…
The kinnow juice was diluted 2 times. The known volume of the diluted sample was titrated with 0.1N NaOH with phenolphthalein as indicator to faint pink end point that persist for at least 15 seconds.
The % titratable acidity is calculated by the following formula: %TA = Titre value × Normality of alkali × vol. made up× Eq.wt. of acid Volume of sample× Wt/Vol. taken for estimation ×1000 3.2.4 DETERMINATION OF TOTAL CAROTENOIDS IN KINNOW JUICE
Total carotenoids was estimated by AOAC method (1995).
Procedure
A known weight of sample (5g) was accurately weighed and extracted with a solvent mixture containing 40 ml acetone and 60 ml hexane and 0.1g of magnesium carbonate by using a pestle and mortar. The residue was allowed to settle and decanted slowly in a separating funnel; it was then washed twice with 25 ml portion of acetone and 25 ml hexane and then repeatedly washed with water. The upper layer was transferred to a 100 ml volumetric flask containing 9 ml acetone and volume was made up with hexane. The total carotenoid was calculated by measuring OD at 450 nm using spectrophotometer as given below. The blank used was 9 ml hexane and 1 ml acetone mixture.
Total carotenoids (mg/100g) = OD at 450nm ×volume made up× …show more content…
3.3 PROCESSING OF KINNOW JUICE
3.3.1 PREPARATION OF KINNOW JUICE:
Fresh kinnows were brought from local market of Hisar. Kinnows were first peeled off and then desegmented into two halves. Juice was then extracted using juice press. It was filtered for removing the seeds and the fiber to obtain a clear juice of uniform consistency .After that it was transferred to the ohmic heater for processing at different voltage gradients. After treatment samples were quickly transferred to an ice tray for cooling and later on juices were stored in refrigerator for further analysis. Fresh juice was prepared for each experimental run.
3.3.2 THERMAL PROCESSING OF KINNOW JUICE
Kinnow juice was processed by two different methods i.e. conventional and ohmic heating. For conventional heating of kinnow juice 250ml of juice was taken in a glass beaker and was placed in a water bath preheated at 70˚C. Whereas, ohmic heating of kinnow juice was carried out in a self-designed and developed T-type ohmic heating cell using 50 Hz
Kinnow: Kinnow used in this study were procured from local market of Hisar. Identical cultivar, color and source were selected in an attempt to minimize variability in carotenoids and ascorbic acid contents which were associated with variety, color and growing conditions. Procured kinnow samples were fresh, mature, fully ripened and were free from any spot and blemishes.
Chemicals: All chemicals used during study were of analytical grade (AR) and were supplied by Qualigens Standard solution (Mumbai), Spectrochem. (Mumbai), E. Merck (Mumbai), Lobachemie (Mumbai), NICE chemicals (Cochin), and Central Drug House (New Delhi) etc.
3.2. PHYSICOCHEMICAL ANALYSIS OF KINNOW JUICE
Kinnow was subjected to following analysis as described …show more content…
The kinnow juice was diluted 2 times. The known volume of the diluted sample was titrated with 0.1N NaOH with phenolphthalein as indicator to faint pink end point that persist for at least 15 seconds.
The % titratable acidity is calculated by the following formula: %TA = Titre value × Normality of alkali × vol. made up× Eq.wt. of acid Volume of sample× Wt/Vol. taken for estimation ×1000 3.2.4 DETERMINATION OF TOTAL CAROTENOIDS IN KINNOW JUICE
Total carotenoids was estimated by AOAC method (1995).
Procedure
A known weight of sample (5g) was accurately weighed and extracted with a solvent mixture containing 40 ml acetone and 60 ml hexane and 0.1g of magnesium carbonate by using a pestle and mortar. The residue was allowed to settle and decanted slowly in a separating funnel; it was then washed twice with 25 ml portion of acetone and 25 ml hexane and then repeatedly washed with water. The upper layer was transferred to a 100 ml volumetric flask containing 9 ml acetone and volume was made up with hexane. The total carotenoid was calculated by measuring OD at 450 nm using spectrophotometer as given below. The blank used was 9 ml hexane and 1 ml acetone mixture.
Total carotenoids (mg/100g) = OD at 450nm ×volume made up× …show more content…
3.3 PROCESSING OF KINNOW JUICE
3.3.1 PREPARATION OF KINNOW JUICE:
Fresh kinnows were brought from local market of Hisar. Kinnows were first peeled off and then desegmented into two halves. Juice was then extracted using juice press. It was filtered for removing the seeds and the fiber to obtain a clear juice of uniform consistency .After that it was transferred to the ohmic heater for processing at different voltage gradients. After treatment samples were quickly transferred to an ice tray for cooling and later on juices were stored in refrigerator for further analysis. Fresh juice was prepared for each experimental run.
3.3.2 THERMAL PROCESSING OF KINNOW JUICE
Kinnow juice was processed by two different methods i.e. conventional and ohmic heating. For conventional heating of kinnow juice 250ml of juice was taken in a glass beaker and was placed in a water bath preheated at 70˚C. Whereas, ohmic heating of kinnow juice was carried out in a self-designed and developed T-type ohmic heating cell using 50 Hz