PRODUCTION OF NATURAL CLOUDING AGENT FROM LIME PEEL | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 25, Issue 3, March 2000, Pages 1653-1672 PDF (691.34 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2000.258759 | ||
| Authors | ||
| A. M. Ali,1; S. S. Bassiouny2; Somia M. Ahmed2; Z. Soliman2 | ||
| 1Food Technology Research Institute, Agricultural Research Center | ||
| 2Food Science Department, Faculty of Agricultural, Zagazig University | ||
| Abstract | ||
| This study was planned to produce natural clouding agent extracts and concentrates from lime peel by enzymatic treatments. Results indicate that clouding agent extracts and concentrates treated with enzymes were higher in total solids, total soluble solids, total sugars, total acidity, total soluble pectin and free amino nitrogen compared to the untreated ones. Viscosity of the untreated extracts and concentrates were higher compared to the enzymatic treated ones. Cloud values of drinks prepared from the aforementioned extracts and /or concentrates produced by enzymatic treatments were lower compared to the untreated samples. On the other hand, drinks prepared by adding 15% and 2% of these extracts and concentrates recorded lower cloud values than the other concentrations. Cloud stability of drinks produced by clouding agent extracts and concentrates and stored for 30 days at room temperature indicated that, after five days a slight decrease in cloud stability occurred then became stable. Moreover, clouding agents extracts and concentrates produced by enzymatic treatments (Pectinex Ultra SPl or Citrozym Cloudy 100 L enzyme) were more stable than that of the untreated samples. Organoleptic evaluation of lime drinks prepared by adding 15% and 2% of clouding agent extracts and concentrates produced by Citrozym Cloudy 100 L enzyme were the best concerning the overall acceptability than the other treatments. Accordingly, it can be recommended that natural clouding agent extracts and concentrates produced from lime peel could successfully be used to produce drinks by adding 15% and 2% of clouding agent extracts and concentrates produced by enzymatic treatments. | ||
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