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Quality of soursop juice after pectinase enzyme treatment

A pectinase enzyme was used at 0-0.1% concentrations to help in the extraction of soursop juice. The incubation times were from 1–3 h. The juices obtained were evaluated for yield, titratable acidity, pH, ascorbic acid, total soluble solids, viscosity, turbidity and sugar contents. Results indicated...

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Main Authors: Yusof, Saimah, lbrahim, Nurzarina
Format: Article
Published: Elsevier 1994
Online Access:http://psasir.upm.edu.my/id/eprint/111862/
https://linkinghub.elsevier.com/retrieve/pii/0308814694900523
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spelling my.upm.eprints.1118622025-03-03T05:13:21Z http://psasir.upm.edu.my/id/eprint/111862/ Quality of soursop juice after pectinase enzyme treatment Yusof, Saimah lbrahim, Nurzarina A pectinase enzyme was used at 0-0.1% concentrations to help in the extraction of soursop juice. The incubation times were from 1–3 h. The juices obtained were evaluated for yield, titratable acidity, pH, ascorbic acid, total soluble solids, viscosity, turbidity and sugar contents. Results indicated that the use of enzyme was beneficial as it increased the yield of juice by 41%. There were significant increases in acidity and Brix and significant decreases in viscosity and turbidity. There were no significant changes in the ascorbic acid and sugar contents. Sensory evaluation results indicate that the extracted juice was superior in quality to a commercial product. Elsevier 1994 Article PeerReviewed Yusof, Saimah and lbrahim, Nurzarina (1994) Quality of soursop juice after pectinase enzyme treatment. Food Chemistry, 51 (1). pp. 83-88. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/0308814694900523 10.1016/0308-8146(94)90052-3
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description A pectinase enzyme was used at 0-0.1% concentrations to help in the extraction of soursop juice. The incubation times were from 1–3 h. The juices obtained were evaluated for yield, titratable acidity, pH, ascorbic acid, total soluble solids, viscosity, turbidity and sugar contents. Results indicated that the use of enzyme was beneficial as it increased the yield of juice by 41%. There were significant increases in acidity and Brix and significant decreases in viscosity and turbidity. There were no significant changes in the ascorbic acid and sugar contents. Sensory evaluation results indicate that the extracted juice was superior in quality to a commercial product.
format Article
author Yusof, Saimah
lbrahim, Nurzarina
spellingShingle Yusof, Saimah
lbrahim, Nurzarina
Quality of soursop juice after pectinase enzyme treatment
author_facet Yusof, Saimah
lbrahim, Nurzarina
author_sort Yusof, Saimah
title Quality of soursop juice after pectinase enzyme treatment
title_short Quality of soursop juice after pectinase enzyme treatment
title_full Quality of soursop juice after pectinase enzyme treatment
title_fullStr Quality of soursop juice after pectinase enzyme treatment
title_full_unstemmed Quality of soursop juice after pectinase enzyme treatment
title_sort quality of soursop juice after pectinase enzyme treatment
publisher Elsevier
publishDate 1994
url http://psasir.upm.edu.my/id/eprint/111862/
https://linkinghub.elsevier.com/retrieve/pii/0308814694900523
_version_ 1825810702143586304
score 13.244413

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