Quality of soursop juice after pectinase enzyme treatment
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...
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| Format: | Article |
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Elsevier
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111862/ |
| _version_ | 1848865798467092480 |
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| author | Yusof, Saimah lbrahim, Nurzarina |
| author_facet | Yusof, Saimah lbrahim, Nurzarina |
| author_sort | Yusof, Saimah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:10:26Z |
| format | Article |
| id | upm-111862 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:10:26Z |
| publishDate | 1994 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1118622025-03-03T05:13:21Z http://psasir.upm.edu.my/id/eprint/111862/ Quality of soursop juice after pectinase enzyme treatment Yusof, Saimah lbrahim, Nurzarina 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. Elsevier 1994 Article PeerReviewed 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 https://linkinghub.elsevier.com/retrieve/pii/0308814694900523 10.1016/0308-8146(94)90052-3 |
| spellingShingle | Yusof, Saimah lbrahim, Nurzarina Quality of soursop juice after pectinase enzyme treatment |
| title | Quality of soursop juice after pectinase enzyme treatment |
| title_full | Quality of soursop juice after pectinase enzyme treatment |
| title_fullStr | Quality of soursop juice after pectinase enzyme treatment |
| title_full_unstemmed | Quality of soursop juice after pectinase enzyme treatment |
| title_short | Quality of soursop juice after pectinase enzyme treatment |
| title_sort | quality of soursop juice after pectinase enzyme treatment |
| url | http://psasir.upm.edu.my/id/eprint/111862/ http://psasir.upm.edu.my/id/eprint/111862/ http://psasir.upm.edu.my/id/eprint/111862/ |