Commercial pectinases and the yield and quality of Stanley plum juice
Five commercial pectinases were used to investigate efficacy for improvement of juice yield and quality from Stanley plums. Pectinases, to a varying degree, improved the yield, color-assayed as release of anthocyanins, and clarity of the juice. A significant increase in the effectiveness of pectinas...
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Published in | Journal of food processing and preservation Vol. 19; no. 2; pp. 89 - 101 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.04.1995
Blackwell Publishing |
Subjects | |
Online Access | Get full text |
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Summary: | Five commercial pectinases were used to investigate efficacy for improvement of juice yield and quality from Stanley plums. Pectinases, to a varying degree, improved the yield, color-assayed as release of anthocyanins, and clarity of the juice. A significant increase in the effectiveness of pectinases was observed as the concentration was increased from 0.01 to 0.60% v/w. However, at concentrations > 0.20% they tended to impart a bitter flavor in the juice. Among five pectinases, Clarex L at 0.20% produced higher yield and a sediment-free clear juice. |
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Bibliography: | Q04 Q ArticleID:JFPP89 ark:/67375/WNG-PX39V04M-8 istex:BC7BD5D31E9626E754A547229562CB8A2B2A0781 Reference to the use of commercial pectinases in this study is not an endorsement of these products by Michigan State University. |
ISSN: | 0145-8892 1745-4549 |
DOI: | 10.1111/j.1745-4549.1995.tb00280.x |