Pomelo Juice processing

Abstract

Pomelo peel is one of the most important cultivar of the citrus genus, which are containing of In this regard, two sample pomelo juice were prepared by taking 2200 gm weight. Quantitative determination of different required parameters of the resultant products were done by following AOAC standard methods. Brix was carried out for all products with the help of refractrometer and the values were 14% & 16% respectively . Average value of acidity of these developed juice were 0.17N & 0.14N, determined by titrimetric method. Average pH of the drinks were found to be 3.40 & 3.68. Total mineral content of the products were investigated as 1.31% , were determined as dry basis by using muffle furnace. Sensory evaluation of the products on nine point hedonic scale were done by untrained panel of thirty seven assessors at 5% significant level. Thirty seven assessors preferred the juice prepared with Raw pomelo juice. nutrients advantages to human health. Pomelo peel product changes in p physiochemical properties of moisture, vitamin c of pomelo peel juice sample and post drying pomelo juice were investigated. The objectives of the present study was to evaluate changes of processed for raw pomelo peel juice and after sun drying (50 to 60) 0C in comparison with fresh pomelo peels.