Preliminary Characterization and Consumer Insights of Juice Enzymatically Extracted from North American Pawpaw (Asimina triloba)

• Published in: Beverages (Basel) Vol. 11; no. 3; p. 86
• Main Author: Brannan, Robert G.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.06.2025
• Subjects: Acidification; Asimina triloba; Beverage industry; Blending; Breweries; Consumer preferences; Consumers; Customer relations; enzymatic juice extraction; Enzymes; Farms; Flavors; Formulations; fruit juice; Fruit juices; Fruits; Hemicellulases; Human subjects; Juices; Marketing research; pawpaw; Pectinase; Potassium; Review boards; Sensory evaluation; Sourness; Tartaric acid; United States; United States > US; Ohio

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex® Ultra SP-L) significantly increased jui...