Optimisation of enzyme-aided peeling of musk lime (Citrus mitis B.) and development of its candied peel
Studies on the optimisation of enzyme peeling of citrus fruits were carried out on musk lime (Citrus mitis B.). The time taken to peel musk lime by enzyme (Peelzym II) was minimised with increasing enzyme concentration and application of vacuum pressure. The optimum enzyme concentration and optim...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
2003
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8596/1/FSMB_2003_30_IR.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Studies on the optimisation of enzyme peeling of citrus fruits were carried out on musk
lime (Citrus mitis B.). The time taken to peel musk lime by enzyme (Peelzym II) was
minimised with increasing enzyme concentration and application of vacuum pressure.
The optimum enzyme concentration and optimum vacuum pressure for peeling musk
lime peel was 1.0% (v/w) and 700 mm Hg, respectively. The effect of vacuum pressure
in physico-chemical changes of peeled fruits of musk lime (Citrus mitis B.) during
enzymatic peeling was studied. The pH, total soluble solids, citric acid, ascorbic acid,
moisture, total pectin, tannin and sugar contents in the puree of peeled musk lime were
not significantly affected by the vacuum pressure, except, total pectin content and 'b'
value of puree colour at very high vacuum pressure (700 mm Hg). The naringin content
has also been analysed in the puree, seeds and peel (discarded) of peeled musk lime. The lime. The naringin content in the puree and seeds of peeled musk lime were not
significantly affected by the vacuum pressure, however, naringin content in the peel was
significantly affected at very high vacuum pressure. The development of candied musk
lime peel was carried out using Response Surface Methodology (RSM) and ECHIP®
software. In this study, the RSM method was found to be effective in making a new
product when the developed product (candied musk lime peel) had matched the sensory
profile of a target product (commercial candied peel). This method was then confirmed
by a verification process between the experimental value from the developed product
(candied musk lime peel) with the target value obtained from the overlapping contour
maps of ingredients in the making of optimum candied musk lime peel. Results from
sensory evaluation also showed that most of the panelists liked the taste of the product
compared to other sensory attributes tested. In comparison, the developed candied musk
lime peel has a similar profile in terms of appearance, odour and taste of sourness and
bitterness to that of commercial candied peel. Therefore, the candied musk lime peel
developed in this study has the potential to be commercialised. |
|---|