2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice
| Format: | General Document |
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| collection | Online Access |
| collectionurl | https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 |
| copyright | Copyright©PWB2025 |
| country | Malaysia |
| date | 2022-11-10 |
| format | General Document |
| id | 15590 |
| institution | UniSZA |
| internalnotes | Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih |
| originalfilename | EFFECT OF ENZYMATIC EXTRACTION AND CLARIFICATION ON NUTRITIONAL COMPOSITION, PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF BEETROOT (Beta vulgaris L.) JUICE (MASTER_2022).pdf |
| person | Abdussalam Muhyideen |
| recordtype | oai_dc |
| resourceurl | https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15590 |
| sourcemedia | Server storage Scanned document |
| spelling | 15590 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15590 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 General Document Malaysia Library Staff (Top Management) Library Staff (Management) Library Staff (Support) Terengganu Faculty of Bio-resources & Food Industry English application/pdf 1.5 167 Server storage Scanned document Universiti Sultan Zainal Abidin UniSZA Private Access UNIVERSITI SULTAN ZAINAL ABIDIN SAMBox 2.3.4; modified using iTextSharp™ 5.5.10 ©2000-2016 iText Group NV (AGPL-version) Copyright©PWB2025 EFFECT OF ENZYMATIC EXTRACTION AND CLARIFICATION ON NUTRITIONAL COMPOSITION, PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF BEETROOT (Beta vulgaris L.) JUICE (MASTER_2022).pdf Abdussalam Muhyideen 2022-11-10 Beetroot juice contains abundant amount of nutrients that provide many health benefits. However, fresh beetroot juice is subjected to rapid microbial and enzymatic deterioration during storage, lead to have a relatively short shelf life. Therefore, processing of beetroot juice by treating with enzymes is important for preserving the quality and extending shelf life of juice. This study was performed 1) to determine the yield of beetroot juice treated with pectinase, cellulase, and the combination of both enzymes at different concentrations; 2) to determine the physical properties of clarified beetroot juice affected by different incubation time and temperatures; 3) to analyze the proximate compositions, physicochemical properties, and sensory acceptance of the clarified beetroot juice and 4) to conduct storage studies of the clarified beetroot juice stored at 4 °C for 30 days.The beetroot pulp was blended with distilled water (3:1) (beetroot:water) and treated with pectinase, cellulase, and the combination at different concentrations from 0.5 to 2.0 U/mL for 4 hrs at 40 °C. The extracted juice was then clarified with enzymes at concentration of 1.0 U/mL for different incubation temperatures (40-50 °C) and time (15-30 min). The clarified juices were pasteurized at 90 °C for 5 min and filtered. The yield of the juice was calculated upon extraction process. The proximate compositions, physicochemical characteristics and microbiological properties of the beetroot juices were analyzed according to the standard methods. The prepared beetroot juices were evaluated for sensory acceptability using 9-point hedonic scale. Beetroot juice treated with pectinase at 1.5 U/mL had highest extraction yield. For clarification, a prolongation of incubation temperature and incubation period resulted in higher lightness, redness, and yellowness values for the juice. Juice incubated with enzymes at 50 °C for 15 min showed the optimum clarity value along with significant reduction in viscosity. Enzyme treatments significantly increased the total titratable acidity, total sugar content, vitamin C content, total phenolic content, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) but decrease the pH value of the beetroot juices. Enzyme treatments did not affect the total soluble solid content and proximate compositions of the beetroot juices. Beetroot juice with enzyme treatments showed comparable sensory acceptance with untreated beetroot juice except for colour attribute. During storage, the total titratable acidity value increased significantly, but decreased the pH value and vitamin C content, whereas the total soluble solid content of the juice was remained unchanged. The consumption of unpasteurized and unclarified beetroot juice must be within six days due to growth of microorganisms. Meanwhile, 24 days’ storage is safe for pasteurized and clarified beetroot juice consumption. The enzymatic treatments had improved and preserved the quality of beetroot juice. Pasteurization and clarification had been effectiveness in prolonging the shelf life of the juice. These findings demonstrate the effectiveness of enzymes in the extraction, clarification, and quality improvement of beetroot juice for application in beverage industry. 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice Enzymatic extraction and clarification Enzymes Dissertations, Academic Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih Food Processing Food Clarification Thesis |
| spellingShingle | 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice |
| state | Terengganu |
| subject | Enzymatic extraction and clarification Dissertations, Academic |
| summary | Beetroot juice contains abundant amount of nutrients that provide many health benefits. However, fresh beetroot juice is subjected to rapid microbial and enzymatic deterioration during storage, lead to have a relatively short shelf life. Therefore, processing of beetroot juice by treating with enzymes is important for preserving the quality and extending shelf life of juice. This study was performed 1) to determine the yield of beetroot juice treated with pectinase, cellulase, and the combination of both enzymes at different concentrations; 2) to determine the physical properties of clarified beetroot juice affected by different incubation time and temperatures; 3) to analyze the proximate compositions, physicochemical properties, and sensory acceptance of the clarified beetroot juice and 4) to conduct storage studies of the clarified beetroot juice stored at 4 °C for 30 days.The beetroot pulp was blended with distilled water (3:1) (beetroot:water) and treated with pectinase, cellulase, and the combination at different concentrations from 0.5 to 2.0 U/mL for 4 hrs at 40 °C. The extracted juice was then clarified with enzymes at concentration of 1.0 U/mL for different incubation temperatures (40-50 °C) and time (15-30 min). The clarified juices were pasteurized at 90 °C for 5 min and filtered. The yield of the juice was calculated upon extraction process. The proximate compositions, physicochemical characteristics and microbiological properties of the beetroot juices were analyzed according to the standard methods. The prepared beetroot juices were evaluated for sensory acceptability using 9-point hedonic scale. Beetroot juice treated with pectinase at 1.5 U/mL had highest extraction yield. For clarification, a prolongation of incubation temperature and incubation period resulted in higher lightness, redness, and yellowness values for the juice. Juice incubated with enzymes at 50 °C for 15 min showed the optimum clarity value along with significant reduction in viscosity. Enzyme treatments significantly increased the total titratable acidity, total sugar content, vitamin C content, total phenolic content, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) but decrease the pH value of the beetroot juices. Enzyme treatments did not affect the total soluble solid content and proximate compositions of the beetroot juices. Beetroot juice with enzyme treatments showed comparable sensory acceptance with untreated beetroot juice except for colour attribute. During storage, the total titratable acidity value increased significantly, but decreased the pH value and vitamin C content, whereas the total soluble solid content of the juice was remained unchanged. The consumption of unpasteurized and unclarified beetroot juice must be within six days due to growth of microorganisms. Meanwhile, 24 days’ storage is safe for pasteurized and clarified beetroot juice consumption. The enzymatic treatments had improved and preserved the quality of beetroot juice. Pasteurization and clarification had been effectiveness in prolonging the shelf life of the juice. These findings demonstrate the effectiveness of enzymes in the extraction, clarification, and quality improvement of beetroot juice for application in beverage industry. |
| title | 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice |
| title_full | 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice |
| title_fullStr | 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice |
| title_full_unstemmed | 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice |
| title_short | 2022_Effect of Enzymatic Extraction and Clarification on Nutritional Composition, Physicochemical Properties and Sensory Acceptance of Beetroot (Beta vulgaris L.) Juice |
| title_sort | 2022_effect of enzymatic extraction and clarification on nutritional composition, physicochemical properties and sensory acceptance of beetroot (beta vulgaris l.) juice |