Development of Juice Extraction Process for Aonla Fruit Fenn B.N.*, Shrigod Nehul M, Joshi D.C. College of Food Processing Technology & Bio-Energy, Anand Agricultural University, Anand, Gujarat-388110, India *email: b.n.fenn@gmail.com
Online published on 2 January, 2017. Abstract The aonla fruits were given pre-treatment of blanching. After standardizing blanching, the fruits were shredded, weighed and then pulverized using pulverizer. These pulverized materials where then passed through various juice extraction machines like basket centrifuge, fruit pulper, screw type juice extractor and hydraulic press. The steam blanching of aonla fruits for 2 minutes resulted in more quantity of juice (i.e. 51% juice recovery) with higher ascorbic acid content (698 mg/100 ml). The fruit after steam blanching for 2 minutes when pulverized gave higher juice recovery. The maximum juice recovery was given by screw type juice extractor compared to other juice extraction machines. The screw type juice extractor was operated at four different rotational speeds (90, 180, 270 and 360 rpm) and the juice recovery was noted for each speed. The maximum juice recovery (74%) was at 90 rpm. The ascorbic acid content was 729 mg/100 ml, titratable acidity of the juice was 0.82% citric acid, pH of the juice was 2.8, total and reducing sugar content of fresh aonla juice from steam blanched fruit were 11.03 and10.64% respectively and total soluble solids in juice was 17° Brix. Top Keywords Aonla, Indian gooseberry, blanching, shredding and destoning, pulverization, juice extraction machine, juice recovery, ascorbic acid content. Top |