Nutritive analysis of enzyme treated mosambi juice

Autor:	Mahaboob Basha Sk, Rajesh P, Aruna Ramanaboina, Er. Ad Srikanth Tangirala, Sujitha M
Rok vydání:	2020
Předmět:	chemistry.chemical_classification Enzyme chemistry Proximate analysis Food science Pectinase Turbidity
Zdroj:	International Journal of Chemical Studies. 8:136-142
ISSN:	2321-4902 2349-8528
DOI:	10.22271/chemi.2020.v8.i6b.10762
Popis:	The present study is aimed at developing sparkling mosambi juice and with significant changes in physical parameters. Mosambi juice was subjected to centrifugal force for clarification and treated with pectinase enzyme with 10000ajdu acitivity with time and temperature combination as 100 minutes and 42 0C. The enzyme concentration of juice samples are S1 (5% Enzyme), S2 (7.5% Enzyme), S3 (10% Enzyme), and S4 (12.5% Enzyme). Proximate analysis of control juice, centrifuged juice and selected enzyme treated juices are done. Transmittance and Turbidity of the juices were also analysed to study the treatment effects. Results indicated that Mosambi juice treated with 7.5% pectinase concentration had 3568.9% transmittance and 125.6 NTU turbidity.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::17b3c858825673d44349dbd8e8cbe473 https://doi.org/10.22271/chemi.2020.v8.i6b.10762 Zobrazit plný text záznamu