EFFICACY OF VARIOUS TECHNIQUES FOR REMOVING BITTER PRINCIPLES IN KINNOW JUICE

Effect of five different debittering techniques on removal of bitter p rinciples and the quality of kinnow juice was studied. All the treatme nts led to reduction in limonin contents of the treated juices, as com pared to control (0.21 mg/ml). The highest reduction in limonin conten t (0.03 mg/ml) and naringin content (0.08 mg/ml) were recorded in juic es treated with adsorbent XAD-16. The treatment with XAD-16 did not af fect the physico-chemical characteristics of the juices except for a s light loss of tintometer colour units (TCU). Moreover, the juice retai ned the same amount of vitamin C to that of control, and was considere d best in the extent of debittering, taste and body by a panel of seve n judges. Immobilized Arthrobacter globiformis II also reduced a compa rable amount of limonin, but without any change in naringin content.