Debittering the by product of lemon juice extraction process and production of marmalade and drink

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 2, Issue 2 - Serial Number 4, October 2006   

Document Type: Research Article

DOI: 10.22067/ifstrj.v2i2.342

Authors

Mostafa Mazaheri Tehrani^{* 1}; Amir Salari²; Akram Heidari³

¹Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

³Ferdowsi University of Mashhad, Mashhad, Iran

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.