Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments

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Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments

Papaya (Carica papaya) is a highly perishable fruit, it could be processed into papaya juice to prolong its shelf life. However, high pectin content in papaya causes juice extraction difficulty, resulting in low yield. This study aims to determine the effect of acidified blanching water and pectinas...

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Bibliographic Details
Main Author:	Ong, Wen Le
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2021
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/52136/ http://eprints.usm.my/52136/1/ONG%20WEN%20LEprints.pdf

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