International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (1018) Last page : (1024)
Article doi: http://dx.doi.org/10.18782/2320-7051.2923
Effect of Vacuum Evaporation Concentration on Lycopene Content and Rheological Properties of Watermelon Juice
Nakul Sanjay Jaju1, Saurabh Shankar Patel2*, Preeti Birwal2, Gajanan Deshmukh2, Bobde Sushant Sukhdev3 and Prabhat Kumar Nema4
1Assistant Manager, Godrej Agrovet, Mumbai,
2Ph.D Research Scholar, ICAR- National Dairy Research Institute, SRS, Bangalore
3Assistant Professor, VFSTR, Guntur, Andhra Pradesh
4Associate Professor, NIFTEM, Kundli, Haryana, 132001
*Corresponding Author E-mail: sp9600@gmail.com
Received: 27.04.2017 | Revised: 9.05.2017 | Accepted: 10.05.2017
ABSTRACT
Comparative study of two methods of concentration, namely open-pan heating (OP) and rotary vacuum evaporation (RVE) of watermelon juice was performed to achieve concentrations of 10o, 20°, 30 o, 40o Brix respectively for both and subsequent effect on lycopene content, rheology and sensory attributes was examined. Juice from open-pan heated samples showed 31.1, 70.3, 76.3, and 83.0% of lycopene degradation for 10o, 20o, 30o, 40o Brix respectively; whereas for same levels of concentrations rotary vacuum evaporation showed 12.6, 28.7, 33.7 and 49.8% reduction in lycopene content respectively. The weight concentration factor (WCF) was better for RVE than OP. The shear stress and viscosity behavior followed power law; was better fitted for RVE, and within the test condition exhibited pseudo plastic behaviour.
Key words: Vacuum concentration, Watermelon juice, Lycopene, Rheology.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Jaju S.N., Patel, S.S., Birwal, P., Deshmukh, G., Sukhdev, B.S. and Nema, P.K., Effect of Vacuum Evaporation Concentration on Lycopene Content and Rheological Properties of Watermelon Juice, Int. J. Pure App. Biosci.5(3): 1018-1024 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2923
