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gs juice seeds

Gs juice seeds

4. We love being based on Kauai and feel there’s such a good sense of community for people that are hungry to lead healthy lives. What do love most about contributing to the wellness of your community through your menu?
We are proud that the Waimea High School and middle school is within walking distance from the juicebar. It allows the youth to grab something healthy before or after school. A lot of the athletes from the high school also come before or after practice. G’s Juicebar is also about sharing information about health. People get to read and learn about the healthy benefits of various fruits, vegetables, seeds, and nuts that are posted up on our walls. It’s a perfect way to learn something new while waiting for your order.

1. What is G’s Juicebar all about?
G’s Juicebar is proud to be a healthy option to the westside of Kauai. The inspiration of starting G’s Juicebar came from me being diagnosed with Crohn’s Disease back in 2008 while serving in the Air Force. I learned from having Crohn’s that eating a healthy balanced diet consisting of more fruits, vegetables, nuts and seeds made a difference in my health both physically and mentally. After getting out of the Air Force I returned home to Kauai and started G’s Juicebar in Waimea town.

2. What is your first memory of trying acai?
My first memory of Acai was first learning about it from the owner of Aloha Aina Juice Bar in Poipu. I tried making a bowl of my own with my vitamix blender and I instantly became a fan of acai.

G’s Juicebar
@gsjuicebar
9681 Kaumualii Hwy
Waimea, Hawaii
808.639.8785

Located in Waimea town on Kauai sits a healthy spot called G’s Juicebar. Known for their smoothies, fresh juices, and of course acai bowls; it’s a one stop shop for some clean yummy fuel. We got to chat with G’s Juicebar Owner, Garren Millare about his island cafe and hear a little more about his thoughts on acai and living a ‘life in rhythm’. Read on below!

3. What are your most popular acai bowls?
Our two most popular bowls are our Kauai Bowl and our Butter Boy. The Kauai Bowl is inspired by adding of a splash of mango juice in the blend topped with strawberries, granola, banana, coconut shavings, and a drizzle of honey. The Butter Boy gets a heaping spoon of natural peanut butter in the blend. It is topped with chopped almonds, banana, granola, hemp seeds, bee pollen, and drizzle of honey.

5. We have a saying, “Keep your #lifeinrhythm”. What does this mean to you?
To me it means balancing your life in all aspects; mentally, physically, and spiritually. It can be easy to get caught up in the fast pace of life nowadays. With technology all around us it is easy to get consumed and get out of rhythm. Spending time on the things you love like family, friends, beach, exercise, meditation is all great ways to keep life in rhythm. I want to say thank you Tambor Acai for sharing such a great product.

The effect of different debittering treatments on pummelo juice was shown in Table  1 . The methods of debittering of juice had significantly influenced the bio-chemical characteristics of pummelo juice. Reduction in TSS, acidity, and sugar was observed with lye peeled samples, pH adjusted juice and hot water treated samples. The highest value for TSS was recorded in diffusion of juice syrup to 45°Brix followed by diffusion of juice syrup to 30°Brix. However, the TSS content of control (T5; 11.10°Brix) fruits was higher than T2, T3, and T4 treatments.

The citrus fruit juice with raised pH has considerably lower bitterness. The same result was observed by Ranote and Bains (1982) and Ghosh and Gangopadhyay (2003) in case of kinnow juice and Chaisawadi et al. (1998) in case of Thai-tangerine juice. The observation that The juice treated with raised pH, had significantly lower bitterness content than control may be due to unfavourable conditions for conversion of limonoate-A-ring lactone to limonin (Maier et al. 1969). The higher score for colour may be due to the effect of addition of higher amount of sugar in to the juice. The loss of aroma in the treated fruits may be due to the effect of loss of oil during the processing. This finding is corroborating with the finding of Premi et al. (1995).

The bitterness in citrus fruit is affected by limonin and naringin, which are generally recognized as the major two bitter compounds. Limonin and naringin co-exist in most citrus cultivars, but in different amounts, and their threshold levels are different. Premi et al. (1995) reported that limonin and naringin are distributed in various parts of the kinnow fruit and each part of the fruit contains different amount of limonin i.e. seeds contained the highest limonin (9.50 mg/g), followed by peel (4.69 mg/g) and juice (0.128 mg/ml). As many as 37 limonoids have been identified in citrus and their hybrids. Among them four limonoids namely, limonin, nomilin, ichangin and nomilic acid are bitter (Maier et al. 1977). The cultivar type had an effect on the amount of limonin and naringin (Pichaiyongvongdee and Haruenkit 2001).

Statistical analysis

Fruits were divided into five groups; each group had four replications containing one fruit in each replication. These five groups were treated as; juice diffused into syrup (70°Brix) (T1), lye peeling of segments in boiling NaOH for 2–3 min (T2), increasing the pH of juice (T3), hot water treatment (50 °C) prior to peeling for 20 min (T4) and control (without any treatment) (T5). The juice was extracted by using electric juicer and treated as per the following details:

Organolepticaly the debittered samples were evaluated on the basis of colour, taste, aroma and overall acceptability score as per the standard methods (Ranganna 2000) and extent of debittering were evaluated based on the method of Amerine et al. (1980) on a 9-point hedonic scale by a taste panel consisting of ten judges. The score card that represented grading of samples by the judges for different characteristics was as follows: 9 = extremely desirable (ED), 8 = very much desirable (VMD), 7 = moderately desirable (MD), 6 = slightly desirable (SD), 5 = neither desirable (ND) nor undesirable (UD), 4 = slightly undesirable (SUD), 3 = moderately undesirable (MUD), 2 = very much undesirable (VMUD), 1 = extremely undesirable (EUD)

Table 2

The experiment was performed over various local cultivars of pummelo during the years 2010–2012 at Laboratory of Post Harvest Technology of Horticultural Crops, Directorate of Research Building, Bidhan Chandra Krishi Viswavidyalaya, Kalyani, India. The well developed and mature fruits were collected from the different places of Nadia District like, Kalyani, Madanpur, Mohanpur, Kathhaltala, Chasrathi, Allaipur, Birpara, Iswaripur and Natunpalli etc. and immediately brought to the laboratory for further investigation. Maximum efforts were made to select the fruits that were uniform in size, good in quality and free from injury or disease.

Sensory analysis (colour, aroma, taste and overall acceptability) and extent of debittering of pummelo juice obtained by different debittering treatments