Enzyme treatment for clarification of spoiled oriental melon juice
| Autor: | Ji-Hyung Seo, Se-Jin Jang, Yong-Jin Jeong, Ok-Mi Kim, Yong-Jun Jo |
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| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 21:506-511 |
| ISSN: | 2287-7428 1738-7248 |
| Popis: | In Gyeongsangbuk-do seongju area, hundreds of tons of spoiled oriental melon are harvested annually. Therefore, ways to prevent such spoilage are needed. This study was conducted to investigate the quality characteristics of spoiled oriental melon juice after enzyme treatment for the production of oriental melon concentrate. The treatment of the oriental melon juice with three kinds of enzymes with variable concentrations showed the following results. PECE(1), which was compounded pectinase and cellulase at 0.01% (v/v), gave the melon a 0.16 brown color and 0.01 turbidity, and the highest L value of 97.00. The detected free sugar contents were fructose, glucose and sucrose, with the amount of sucrose the highest at roughly 4,000 mg%. The mixture of different enzyme treatments resulted in a 0.15 brown color and 0.01 turbidity at 60 minutes, and the L value was high at 97.25. The enzyme treatment temperatures of 50℃ and 60℃ yielded a low-level brown color and low turbidity, but the L values were high at 60℃ and 70℃. These results showed that 0.01% (v/v) mixing enzyme, i.e., pectinase and cellulose compounded at 60℃ for 60 min, must be used for the production of oriental melon concentrate. |
| Databáze: | OpenAIRE |
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