Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice
| Autor: | Arsad P, Wan Ibadullah Wz, Meor Hussin As, Nor Afizah Mustapha, Rashidah Sukor |
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| Rok vydání: | 2015 |
| Předmět: |
General Computer Science
biology Beverage industry General Engineering food and beverages Cellulase Proximate Ascorbic acid biology.organism_classification chemistry.chemical_compound chemistry Arenga pinnata biology.protein Food science Cellulose Pectinase General Agricultural and Biological Sciences Sugar |
| Zdroj: | International Journal on Advanced Science, Engineering and Information Technology. 5:308 |
| ISSN: | 2460-6952 2088-5334 |
| DOI: | 10.18517/ijaseit.5.5.577 |
| Popis: | The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata) fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w) and incubated at 45°C for 60 min. The results showed that there are significant (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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