Jo urn al of Scientific & Industri al Research
Vo l. 59 , May 2000, pp 395-399 _
Compositional Changes during Storage and Concentration of
Kagzi Lime Juice
Raj Kumari Kaul and S P S Saini *
Department o f Food Science and Techn ology, Punj ab Agricultural Uuniversity, Ludhi ana-141 004
Received : 08 July 1999; accepted : 23 December, 1999
The ri chness In sour (5 .88 per cent acidit y) and tl avouring (0.01 7 pe r cent recoverable oil ) co mponents of fresh kagzi lime
(Citrus auralltifolia) juice makes it preferred acidul ant with strong tl avo ur for pre pari ng thirst qu enchin g and appeti zing drin k.
Jui ce is rich in asco rbi c acid (38 .99 mgl l 00 g) and pectin (0.43 per cent). Sto rage of heat processed juice fo r 6 mo nth s at 12-40 0
C show more pro nounced decline of 7. 1, 23 .5, and 55.5 per cent, respecti ve ly, in pectin , asco rbi c acid and hes peridin as compared
to the res pective losses of 4. 6, 15.2, and 40 per ce nt th at occur in heat pasteuri zed (90 0 C, 30s), S0 2 (700 ppm) preserved stored
control samples. Noti ceable respecti ve changes o f 55. 8,27. 1, and 50 per cent can be ascertained in reducing sugars, ascorbi c ac id,
and recoverab le oil during co ncentrati on. Stati sti call y the effects of treatments (except for body and aroma) and storage on sensory
attri butes of RTS-beverages are fo und to be signiti cant at P < 0.05. In vesti gati o ns show that heat pasteuri zed S0 2 preserved kagzi
lime juice can be sati sfactorily sto red fo r six mo nth s fo r off seaso n use to make vari o us products.
Introduction
.'
.
Kagzi lime (Citrus aurantifolia Swin&le) is an
important Indian citrus fruit. According to FAO estimates
of 1997, India produced 9,80,000 m tonnes of lemon and
lime inclu s i ~e of 66.5 tonnes produced on 13 11 ha of
Punjab soils · Because of ever-increasing demand ,s the
area under Kagzi lime in the country is likely to expand in
the near future. The juice of lime is well known to possess
several dietetic and medic inal properti es associated with
its compositional characteri sti cs. Diluted fresh juice of
Kagzi lime is extensively used as thirst quencher and
appeti zer in the form of sweet sour or salted lime water,
particul arly during hot summer month s. F resh juice
squeezed out from halved lime into a tumbler full of
water and consumed during early morning hours is known
to flu sh out our intestinal tract. It acts as a re liever of
constipation and preventor of indi gesti on. Kagzi
lime juice contain hi gh amount of acidity and , therefore,
it is used ex tensively as acidul ant in salad and many food
preparati ons. It is also used as milk coagulant for the
producti on of sizeable qu antity of paneer at homes, by the
halwais, and also by the manufacturers of other milk
products. Lime juice contain s adequ ate quantity of
* Auth or for correspondence
minerals, in addition to citric acid, and therefore, like other
c itrus juices, it maintains the acid base-ba lance of the
human body. Regular intake of lime juice water with or
without added salt/sugar is often prescribed for manf1
ailments and even hospitalization . According to Jain· ,
lime juice in the form of a paste prepared after mi xing
with boiled roots of Indian barberry is applied ex tern all y
on the eye lids for curin g opthalmia and other eye
di seases. This citrus juice find s its e xtensive appli cati on
for the preparation of squashes, sherbats, cordli als, RI~
beverages, cocktails, and lime fl avoured punches, etc .
During d ry hot summer (April to June) of North India,
demand for Kagzi lime fruit inc reases seve ra l-fold s and
the fruit fetches very hi gh price, ranging from Rs 50 to
100/kg at the retail outlet. Since Kagzi lime has its
continuou s demand throu ghout the year, it is appropri ate
to concentrate its juice for o ff-seas~ n use in vari ous
products. According to Eipesen et at. , concentrati on of
juice offers the ad vantage of reducti on in weight, volume,
and costs of packagin g, storage, transportati on, and
retailing. Alth ough other citrus-'0- 1.f ruit juices are
concentrated to considerable extent
, yet the spec ific
inform ati on on the concentrati onal changes of Kagzi lime
juice is scanty. Limited literature is available on the
storage changes of Kagzi lime ju ice kept for off season
use. Therefore, an attempt has been made here to study the
396
J SCI INO RES VOL 59 MAY 2000
compositional changes occuning during storage and
concentration of Kagzi lime juice.
Materials and Methods
Kagzi lime (Citrus auranfifoiia) fmit was procured
in bulk from the main fmit market of Ludhiana and
processed at the pilot-plant of the Depmtment of Food
Science and Technology, Punjab Agricultural Uni versity
(PAU), Ludhiana. The defective, di seased, and injured
fmits were sorted out and the healthy ones retained for
juic~extraction after washing in tank connected with fresh
water supply. Ten fmits of Kagzi lime were selected
randoml y and their length, diameter, and pee l thickness
were measured with vernier caliper. Weight of indi vidua l
fmit was atso recorded gravimetrically. Jui ce yield of
halved fruits was measured with graduated cy linder after
pressing out with hand operated wooden lime squeezer.
Sixty kilogram of halved fruits were pressed out
conventi onall y with lime squeezer to obtain 21.S kg of
juice which was subjected to heat pastemri zation at 90 0 \=
1for 30 s, as recommended by Ting and Rou seff .
Pasteurization was done in double-walled steam jackted
kettle with provision for regulated steam supply from
boiler. Half lot of the pasteurized juice was hot packed in
6S0 ml capacity white beer bottles capable of withstanding
thermal processing in hot water at 9S oe for a
predetermined time of IS min required to raise the
temperature of cold point to 90°C. Steam was bubbled
through water for heating, foll owed by immediate cooling
in the same pasteurization tanks by c irculating cold water.
Second lot of pasteurized juice was poured into 40
aluminium cans and cooled to 30 0 e with occasiona l
stining with plunger while being kept in side the cooling
tank having provision fo r fresh water c ircul ation .
Potass ium metabi sulphite (KMS) at th e rate of 700 ppm
of S02 was added to thi s second lot after dissolving in
minimum quantity of water. Half the juice from th is lot
was bottled and retained at 12-400 e for storage study,
while rest of the juice was concentrated in a single stage,
single effect, batch type laboratory-scale vacuum glass
evaporator (locally fabricated) at 3S-4Soe and a vacuum
of 27-30 in Hg. Laboratory type hi gh vacuum pump was
empl oyed for creating vacuum up to desired level.
Samples were drawn at various stages of evaporation to
study the physico-chemical changes occuning during
concentration. Juice concentrate left in the concentrator
was taken out after releasing the vacuum . Juice
immediately after extraction and concentration and after
storage for 0, 3, and 6 months was convelted into RTS-
beverage (13 0 B, 10 per -cent juice or equi va lent
concentratre) for evaluation by a semi-trained panel of ten
judges using hedonic scale with maximu m score of 9 for
extremely liked to one for ex tremely di sliked attribute.
Statistica l analysis of th9;ensoryscore of RTS-beve rage
of juices was also done . Physico-chem ical analysis of
juice in fresh or stored form and also during concentration
was conducted for total soluble solids, total solids, acidity,
pH, specific gravity, ash and minerals (K, Na, Mg, and P)
and f1avonoids (naringin and hesperidin)I'laccording to the
methods descri bed by Ting and Rouseff . Sugars, pect in .
tannin , protein, ascorbic aci?:; (AA) , brownin g, and
viscos ity were also determined . Acetone was added to
e liminate the S02 inte~~rence during AA estimation of
KMS added . samples . For the m eas urel~99t of
recoverable od, method of Scott and Veldhui s I~was
followed, as sli ghtl y modified by Ranote and Bai ns ror
S02 containing samples.
Results and Discussion
Mean ± SO values of ten fmits of Kagzi lime (Citrus
aurantUolia) were 40 ± 0. 3 cm for longitudinal (LO ) and
3.33 ± 0. 16 cm for horizontal (HD) di am with shape index
(LDIHO) of 0 .84 ± 0 .08 simil ar to the ¥Iready rClh1lted
fmit dimensions of lime
by Nagy ef a/ . and of Ka bozi
I I)
lime by Singh ef ai . Mean fmit wt of 24 ± 4.8S g
included 3.S ± 0.77 g (14.6 ± 0.98 per cent) of thin (0.020
~
± 0.02 cm) peel an?9 9.1 ± 1.97 numbe r. of seeds .
However, Singh ef ai. have repOlted wider ran ge of 8.7
to 14.S for seed qu antity. Juice yield of II .S ± 2 .0 ml
(44.9 ± 2i~7 per cent) was21similar to that obtain ed by
Khurdiya , and Desai et ai. . Exp loitati on of signi ficant
proportion of leftover residue (> SO per cen t) for
extraction of recoverable oil, pectin and , citri c acid as
advocated ea~li er by Bhatnagar el ai. -- mld Kri shnamUlthy
and Giridhar' seems to have economi c potentials for the
citms processi ng industry.
Fresh juice of Kagzi lime was qui te sour (S.8 8 per
cent acidity) in nature with pH value of 2.14 wh ich
necessitated sufficient dilution prior to its ultimate
consumption (Table I). Richness in ascorbic acid (38.99
mg/l 00 g) justified nutritional value of Kagzi lime as an
important nawral source of vitamin C. According to Ting
land Rou seff ' in the US , 60 per cent of the prescribed
RDA of vitamin e is provided by citms juice alone. The
presence of suffi cient quantity of pectin (0.43 per cent ea
pectate) signifies its importance in providing des irable
body and rheological characteristics to such pectin ri ch
juices. Mineral analysis proved that Kagzi lime is an
397
KAUL & SAINI: KAGZI LIME JUICE
Composition
Table I Fresh
juice
Composition of fresh and sto red juice of Kagzi lime
Bottled juice stored for six months
0
7.S
9.5
1.04
0.79
2.37
5.89
2.13
0.43
1.12
2.7 1
0.29
J
0
7.9
8.48
1.04
0.82
2.39
5.86
2. 13
0.42
1. 12
2.7 1
0.29
Heat processed
Per cent changc (+)
6
7.8
8.15
-3 .9
1.04
1.25
+52.4
2.33
-2.39
5.82
-0.7
2. 13
-7.1
0.39
1.07
-4.4
2.63
-2.9
0.26
-10.3
7.7
TSS , "B
9.37
Total solids, per cent
Specific gravity, glcc
1.04
0.67
Reducing sugars, per cent 0
1.43
Total sugar, per cent 0
Acidity, per cent Ca
5.88
2. 14
pH
Ca pectate, per cent
0.43
1. 1 I
Stormer viscisity s
2.71
Tannins, mg TAiIOOg
Proteins, per cent(per cent
0.29
Nx6.25)
37.82
32.06
-15 .2
38 .99
36.80
28.14
-23.5
Ascorbic acid , mgl I OOg
Browning 00, 440 mm
0.06
0.07
0.13
+85 .7
0. 10
0. 15
+50
Recoveravble Oil , per cent
0.017
0.0 16
0.007
-56
0.015
-67
0.005
0.039
0.041
0.021
-48.7
0.043
Naringin, mg/ lOOg
0.030
-30.2
Hesperidine, mg/l OOg
0.038
0.043
0.026
-40
0.046
0.020
-55.5
Ash ,per cent
0.26
0.26
0.26
0.26
0.25
O=Oextrose, CA=Citric acid ; TA=Tannic Acid; Fresh juice contained K=IOO, Na=1.0, Mg=4.8 and P=7.0 mgllOOg, B=brix, respectively
Table 2 -
Concentrational changes in juice of Kagzi lime
Parameter
,
KMS preserved
6
Percentchange(+)
7.8
9. 1
-4.2
1.04
1.24
+56.9
2.36
-0.84
5.88
-0. 17
2. 14
0.41
-4.6
1.07
-4.4
2.65
-2.2
0.27
-6.8
7.8
Total so lids, per cent
9.50
Specitic gravity, g/c c
1.04
Reducing sugars, per cent 0
0.79
(8.33)
2.37
Total sugars , per cent 0
(25.05 )
Acidity, per cent CA
5.92
(62.32)
*pH
2. 14
0.43
Ca pectate, per cen t
(4.53)
Tannis , mg TAli OOg
2.7 1
(28.53 )
Protein, per cent
0.29
(per cent Nx6 .25 )
(306)
37.8 2
Ascorb ic acid , mgl I OOg
(398 . 1)
"Recoverabl e oil , per ce nt
0.016
Naringin , mgl 1OOg
0.041
*Hes peridin , mgl I OOg
0.043
As h, per cent
0. 26
(2.73)
O=Oextrose, CA=Citric acid, TA=Tanni c ac id, *Ori gi nal
TSS , "B
Per cent change (+)
22
32
40.5
24.49
35.88
48 .77
1.08
1.13
1.18
2.42
4. 13
5.04
+55. 8
(9 .88)
( I 1.51 )
( 12.98)
6. 13
8.99
11.45
-0. 12
(25.03)
(25 .05)
(25.02)
15.J.9
28.17
22. 19
-1 .07
(62.02)
(6 1. 84)
(6 1.55 )
2. 16
2.10
2.10
1.11
1.62
2.06
-0.7
(4.53)
(4.52)
(4.52)
6.68
9.74
12.42
-4.8
(27.28)
(27 . 15)
(27 . 13)
0.73
1.07
1.35
-3.39
(30)
(2.98)
(2 .94)
90. 18
108
132.7
-27. 1
(368.2)
(30 1)
(289.9)
0.012
0.01
0.008
-50
0.043
0.048
0.050
0.046
0.046
0.047
0.67
1. 26
0.99
(2 .73)
(2.75)
(2.75)
"Bri x reco nstituted basic. Figures in parentheses are on moi sture free bas is
important source of K contaInIng 100 mg/l 00 g.
Objectionable bitter taste of flavonoid s (0.039 per cent
naringin and 0.038 per cent hesperidin) could not be
detected by the penalists in the final RTS as a
consequence of ten-times di lution of the original juice.
Kagzi lime juice was rich in recoverable oil (0.017 per
cent) which imparted typically dominant lime fl avour to
the beverage.
During six months storage at 12-40oC the respective
losses in KMS preserved and heat processed samples
(Tab le I) were : Ca-pectate (4.6 and 7.1 per cent),
398
J SCIIND RES VOL 59 MAY 2000
40 ~-----.-----r--,,----r----,0 .4
..
VISCOSITY
'"
I
)0
0.3 E
I
I
I
V>
BROWNING
I
20
0.2
~
:;;
0
o
II
<!>
C
z
0:
W
0.1
~
0:
Z
~
o.....
o
0:
V>
,
U
....0:: VI....0::
l-
I-
0:
0::
......
V
.,,
v
CD
w
0::
0
>-
Fi gure I - Concentrational changes in viscos it y and browning of
Kagazi lime juice
z
z
ascorbic acid (15.2 and 23.5 per cent), recoverab le oi l (56
and 67 per cent) and fl avonoids (48. 7 and 30.2 for
naringin , and 40 and 55 .5 per cent for hes peridin) . T here
was an increase in reducing sugars (56.9 and 52.4 per
cent) due to hydrolysis of non-reducing sugars. Browning
OD also increased by 1.5 to 2-times during storage.
Values for some other constituents also changed sl ightl y
in both types of stored juices. Comparative change in heat
processed stored sampl es was more pronounced for tota l
sugars, acidity, pectin , tannin , protein , hesperidin, and
ascorbi c acid as compared to its counterparts. Therefore,
preservation of juice with S02 seems to be more
advantageous. Khurdiya 4 has reported slight decli ne in
acidity but> 50 per cent loss in ascorbic acid resulti ng in
one and half-times inc~~ase of browning OD at 37 0 C after
6 months. Srivas et al. -· have reported heavy loss of oil of
Indi an limes during storage.
Table 3 - CD(P 0.05) lor the effecl of treatment s and storage
on the sensory quality of RTS-beverage of 0, 3 and 6 months
stored juices
Treatment
CD(P 0.05) Storage
0. 137
0. 168
Body
NS
0.219
Tas te
0. 115
0.1 41
Aroma
NS
0.241
Overa ll
0.166
0.203
RTS - beverage eva luated immedi ately after preparation and
ch illing by semi- trained panel of ten judges using hedonic scale
01"9 to I.
«
UJ
~
VI
.,
I
....VI
.,,
0::
v
)(X
6
x x
5
x x
4
x x
3
x x
2
x x
w
VI
I
XX
1
VI
0::
0
VI
VI
8
X X
v
Colour
VI
....
o
V>
Sensory attribute
VI
0::
I
9
......o'"
I
>....
3
10
1
u
I
I
I
I
I
I
III
)(X
III
III
III
Xx
X)(
lit
I ,ll
III1
x x
)( x
AROMA
C: CONCENTRATE
TASTE
J : JUICE
CJ : CONCENTRATE JUICE B L END
( to 'I,
JUICE ON ORIGINAL °BRI X)
.
Figure 2 - Aroma and taste score of RTS-bcverage of fresh
j uice, concentrate and their blend (13°B , 10 per cent juice or
equi valent concentrate)
Small losses in ac idity (1.07 per cen t), pectin (0.7
per cent), protein (3.9 per cent) and tannins (4 .8 per cent)
cou ld be traced during concentration (Table 2). Signifi cant
loss of 27.1 per cent occurred in ascorbic acid causi ng
parallel increase in browning (Fi gure I ). There seems to
exist a direct relationship between AA losses and
browning, but for dilution factor such a change in co lour
remained visually unnoticeable.
Viscosity increased with concentration and the
change became more pronounced after 22 0 Brix (Figure
I ). Juice was concentrated only up to 40 0 Brix as further
concentration caused flow problems. Sensory evaluation
(Figure 2) showed that RTS product prepared from
concentrate was rated inferior to the similar drink
prepared from juice. Such fl avour losses could be
compensated to some ex tent through cut back by mi xing
fresh juice ( 10 per cent) to the concentrate prior to RTS
preparation (Figure 2). To overcome the difficulty of
fl avour losses, modern concentration plants are coupled
with aroma recovery units. The recovered aroma is added
back to the concentrate prior to fin al marketing. Sensory
quality of the beverage prepared from stored juice (Tab le
KAUL & SAINI : KAGZI LIME JUICE
3) showed that there were significant (P < 0.05) effects of
treatments (except for body and aroma) and storage on the
sensory attributes of RTS beverage prepared from SIX
months stored Kagzi lime juices at 12-40°C.
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2
3
4
5
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