Citation
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
Abstract
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.
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Additional Metadata
Item Type: | Article |
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Divisions: | Faculty of Food Science and Biotechnology Universiti Pertanian Malaysia |
DOI Number: | https://doi.org/10.1016/0308-8146(94)90052-3 |
Publisher: | Elsevier |
Keywords: | Pectinase enzyme; Soursop juice; Extraction; Quality; Sensory evaluation |
Depositing User: | Ms. Zaimah Saiful Yazan |
Date Deposited: | 03 Mar 2025 05:13 |
Last Modified: | 03 Mar 2025 05:13 |
Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/0308-8146(94)90052-3 |
URI: | http://psasir.upm.edu.my/id/eprint/111862 |
Statistic Details: | View Download Statistic |
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