Citrus fruits are consumed either as whole fruits or as juice after processing. Processing of fruits yields a significant number of by-products in the form of pulp, peel and seeds, which are often discarded and major cause of environmental concern. Bitterness in the waste residue of citrus products is one of the leading hindrance in its valorization and supplementation in other food products. Aim of this study was to reduce the bitterness of Citrus reticulata (kinnow) pomace using enzymatic method and its supplementation in production of nutritionally rich pasta. Under optimized conditions (1U/mg enzyme naringinase concentration, temperature 50 °C, at pH 4.5 and treatment time 4 h), the maximum reduction (65.95%) of naringin (bitterness causing compound) was observed coupled with increase (60.13%) in naringenin (non-bitter compound). The debittered kinnow pomace has been further characterized for physio-chemical changes and morphological changes before and after treatment. The debittered kinnow pomace was then supplemented for the preparation of antioxidant and nutrient enriched pasta.
Keywords: Bitterness; Kinnow pomace; Naringenin; Naringin; Naringinase; Pasta.
© Association of Food Scientists & Technologists (India) 2020.