Extraction of Juice and Addition of Hydrocolloids.
Litchi fruits were washed with water, sanitized in sodium
hypochlorite solution (120 ppm for 15 min) and wiped dry
at room temperature. Fruits were peeled and destoned
manually and extraction of the juice was done using superfine
fruit pulper (Raylons, Mumbai, India). Previous studies
using hydrocolloids have suggested the use of CMC, SA and
pectin on cloud stability in fruit juices (Aggarwal and
Sandhu 2004; Genovese and Lozano 2006). Therefore, for
the present study, CMC, SA and pectin were selected. The
hydrocolloids were added separately to the juice (100% fruit
content) at a concentration of 0.1−0.6% (w/v). The hydrocolloids
were dissolved in juice aliquots by stirring the juices
on a magnetic stirrer to homogeneity. Selection of hydrocolloid
and its concentration for evaluation studies was
done on the basis of the visual appearance (% suspension)
of the juice after incorporation of the mentioned hydrocolloid.
This study was conducted for a period of 1 month.
Glass bottles containing the juice and the selected hydrocolloids
were pasteurized at 72C for 15 min. The bottled juice
after incorporation of the selected hydrocolloid in the
desired concentration was evaluated for storage studies at
room temperature for 6 months.