Standardisation of juice extraction method from phalsa (Grewia subinaequalis L.) fruits
Keywords:
Extraction methods, Grewia subinaequalis, juice, phalsa, sensory qualityAbstract
Phalsa fruits are highly perishable in nature resulting in very high amount of postharvest losses. This could be managed only through proper value addition of the ripe fruits. Fruits are often processed into juice due to their pleasant taste and cooling effects. Phalsa juice is very popular due to its pleasing flavour and deep crimson-red colour. However, the process of extraction of juice from the phalsa fruits is highly tedious and complex process due to their minute size and bigger seed size. The recovery of juice from the fruits varies with the method of extractions such as mechanical or manual etc. Hence, an attempt was made to standardize the juice extraction methods for achieving greater quantity and quality of phalsa extracts. The methods used include manual crushing, microwave heat application (900 watt) prior to and after crushing, direct heat application (60°C), prior to and after crushing, and freezing followed by thawing. Among various physical extraction methods used for juice extraction from ripe phalsa fruits, the freezing and thawing method was found to be best suitable method in terms of obtaining higher percentage of recovery as well as for recording more sensory score in terms of flavour, taste and overall acceptability.
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References
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