DEBITTERING THE BY PRODUCT OF LEMON JUICE EXTRACTION PROCESS AND PRODUCTION OF MARMALADE AND DRINK

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MAZAHERI TEHRANI M.; SALARI AMIR; HEYDARI AKRAM

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Food Science and Technology Research Journal Year:2007 | Volume:2 | Issue:2 Page(s): 53-60

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Title

DEBITTERING THE BY PRODUCT OF LEMON JUICE EXTRACTION PROCESS AND PRODUCTION OF MARMALADE AND DRINK

Author(s)

MAZAHERI TEHRANI M. | SALARI AMIR | HEYDARI AKRAM | Issue Writer Certificate

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Abstract

nowadays, food industries by- product is one of the best choice for functional and novel food products. Bitter compound is the main problem to use lemon juice by-product.In this study, press peel and clarifier pulp residues were used to produce marmalade and drink.The vacuum method was proved to be the best debittering process.This pulp contains considerable amount of pectin and acid which appropriate for marmalade and drink.The results showed that considerable decrease of essential oils and bitterness, which confirm noticeable efficiency of this method. Debittering for 15 and 45 minutes under vacuum conditions reduce 50% and 88% of essential oils respectively. Processing more than 45 minutes had no effect on essential oils reduction.In addition, there was no significant differences in vitamin C between various treatments. Pulps debittered were used in marmalade and soft. These products scored by taste panel groups.

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APA: Copy

MAZAHERI TEHRANI, M., SALARI, AMIR, & HEYDARI, AKRAM. (2007). DEBITTERING THE BY PRODUCT OF LEMON JUICE EXTRACTION PROCESS AND PRODUCTION OF MARMALADE AND DRINK. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 2(2), 53-60. SID. https://sid.ir/paper/143490/en

Vancouver: Copy

MAZAHERI TEHRANI M., SALARI AMIR, HEYDARI AKRAM. DEBITTERING THE BY PRODUCT OF LEMON JUICE EXTRACTION PROCESS AND PRODUCTION OF MARMALADE AND DRINK. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2007;2(2):53-60. Available from: https://sid.ir/paper/143490/en

IEEE: Copy

M. MAZAHERI TEHRANI, AMIR SALARI, and AKRAM HEYDARI, “DEBITTERING THE BY PRODUCT OF LEMON JUICE EXTRACTION PROCESS AND PRODUCTION OF MARMALADE AND DRINK,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 2, no. 2, pp. 53–60, 2007, [Online]. Available: https://sid.ir/paper/143490/en

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