Abstract:
Pomelo peel is one of the most important cultivar of the citrus genus, which are containing of
In this regard, two sample pomelo juice were prepared by taking 2200 gm weight.
Quantitative determination of different required parameters of the resultant products were
done by following AOAC standard methods. Brix was carried out for all products with the
help of refractrometer and the values were 14% & 16% respectively . Average value of acidity
of these developed juice were 0.17N & 0.14N, determined by titrimetric method. Average pH
of the drinks were found to be 3.40 & 3.68. Total mineral content of the products were
investigated as 1.31% , were determined as dry basis by using muffle furnace.
Sensory evaluation of the products on nine point hedonic scale were done by untrained panel
of thirty seven assessors at 5% significant level. Thirty seven assessors preferred the juice
prepared with Raw pomelo juice.
nutrients advantages to human health. Pomelo peel product changes in p physiochemical
properties of moisture, vitamin c of pomelo peel juice sample and post drying pomelo juice
were investigated. The objectives of the present study was to evaluate changes of processed
for raw pomelo peel juice and after sun drying (50 to 60) 0C in comparison with fresh pomelo
peels.
