The Influence of a Pectinase and Pectinase/hemicellulases Enzyme Preparations On percentage Pineapple Juice Recovery, Particulates and Sensory Attributes

Authors

  • Bitange Nipa Tochi Department of Food Science and Engineering, School of Food Science and Technology,Jiangnan University, Wuxi 214122, PR China
  • Zhang Wang Pwani University College, P.O. Box 195, Kilifi, Kenya, East Africa
  • Shi-Ying Xu Department of Food Science and Engineering, School of Food Science and Technology,Jiangnan University, Wuxi 214122, PR China
  • Wenbin Zhang Department of Food Science and Engineering, School of Food Science and Technology,Jiangnan University, Wuxi 214122, PR China

DOI:

https://doi.org/10.3923/pjn.2009.1184.1189

Keywords:

Hemicellulases, pectinase, pineapple juice, total phenolics

Abstract

Two commercial enzyme preparations (from Aspergillus niger), a pectinase and a liquid pectinase/hemicellulases were used singly or in combination at a rate 0.03% (w/w) in a two step extraction of pineapple juice at 35, 37.5 and 40oC for 30 min. The percentage juice recovery, soluble sugars, total phenolics, titratable acidity, viscosity and turbidity of the recovered juice were measured to ascertain the influence of the enzyme preparations on extraction against the control. The ready to serve pineapple juice (RTS) was rated for acceptance on a 5 point hedonic scale.

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Published

15.07.2009

Issue

Vol. 8 No. 8 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Tochi BN, Wang Z, Xu S-Y, Zhang W. The Influence of a Pectinase and Pectinase/hemicellulases Enzyme Preparations On percentage Pineapple Juice Recovery, Particulates and Sensory Attributes. Pak. J. Nutr. [Internet]. 2009 Jul. 15 [cited 2025 Jul. 17];8(8):1184–1189. Available from: https://pjnonline.org/pjn/article/view/974

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