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Quality of soursop juice after pectinase enzyme treatment


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
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
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