Pomegranate Juice Case Study

The pomegranate (Punica granatum L.) has been highly praised favorite table fruit from the ancient time. The potential nutritional, medicinal values and pleasant flavor with sweet acidic taste have been gain consumer appeal globally. That indicates the great scope for the industrial processing in to value added product, which is scarce in the India. The major problems faced by the processing industries are that the pomegranate fruits are available only for a short period (February to March). Heavy turnover of produce creates glut in the markets and the growers are bound to sell their produce at a non-remunerative price. It clearly brings out that the commercialization of pomegranate variety will be determined by its ability to provide stable processed and viable product of high value. The fruit beverages production has been become an important commercial at industrial scale after 1930 (Makwana et al., 2006).
The

(2012a) investigated effects of different pomegranate juice extraction methods on quality and stability of pomegranate juice were evaluated. A Hand press method, mechanical extraction using screw type hand juicer and electrically operated fruit juicer and machine extraction using electrically operated hydraulic basket press methods were used for extraction from manually separated arils of pomegranate fruit cv. Bhagwa. An extracted juice was analyzed for physicochemical and sensorial parameters like juice recovery, specific gravity, pH, TSS, acidity, sugars, phenols, anthocyanins, antioxidant activity, colour, flavour, taste and overall acceptability. Microbial limit tests were also carried out. Screw type hand fruit juicer with fiber molded crusher gave highest per cent juice recovery on fruit and aril weight basis. It also recorded maximum anthocyanin content (85.815mg/100 g) and sugars (16.818 per cent) in juice. Highest overall acceptability score (8.607) with low microbial population (7.95 x 103 cfu/ml) was observed with this