(2020). Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana). Alexandria Journal of Food Science and Technology, 17(1), 27-38. doi: 10.12816/ajfs.2020.105627
. "Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana)". Alexandria Journal of Food Science and Technology, 17, 1, 2020, 27-38. doi: 10.12816/ajfs.2020.105627
(2020). 'Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana)', Alexandria Journal of Food Science and Technology, 17(1), pp. 27-38. doi: 10.12816/ajfs.2020.105627
Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana). Alexandria Journal of Food Science and Technology, 2020; 17(1): 27-38. doi: 10.12816/ajfs.2020.105627
Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana)
No attention has been made to evaluate the physicochemical and technological properties of volkamer lemon fruit (VLF). Thus, this research was undertaken to evaluate some properties of VLF juice, proximate chemical composition of VLF peels and produce some functional food products containing the juice, peels and the whole fruit (i.e. pickle, Jam, nectar, marmalade, cake, biscuits and crackers). Chemical composition showed that VLF peels contained 6.86 % crude protein, 8.38 % crude ether extract, 149.86 mg/100g ascorbic acid, 16.06 mg/100g β-carotene and 1.89 g/100g total phenolics. Also, the results indicated that VLF peels are rich in minerals, dietary fiber and antioxidants. Limonene was the main component of VLF peel oil. Its concentration was 91.33%. The most abundant monoterpene was pinene (8.67%). The peel extract of VLF was effective in inhibiting all test bacteria expect Streptococcus dysgalactiae subsp. equisimilis (G-positive) and Pseudomonas aeruginosa ATCC 27853 (Gram-negative) which means that the peel extract is strong antimicrobial agent. The VLF juice, peels and fruits were used to formulate some important functional foods. The organoleptic properties of all processed products in the present study were well accepted among different panelists.
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