COMMERCIAL PECTINASES AND THE YIELD AND QUALITY OF STANLEY PLUM JUICE

被引：18

作者：

CHANG, TS

SIDDIQ, M

SINHA, NK

CASH, JN

机构：

[1] Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1995年 / 19卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1995.tb00280.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：89 / 101

页数：13

共 27 条

[1]

AMIR-UZ-ZAMAN M., (1985)

[2]

ARNOLD J., (1992)

[3]

BROWN M.R., OUGH C.S., A comparison of activity and effects of two commercial pectic enzyme preparations on white grape musts and wines, Am. J. Enol. Vitic., 32, pp. 272-276, (1981)

[4]

CHEETHAM P.S.J., the applications of enzymes in industry, Industrial Enzymology, pp. 274-291, (1985)

[5]

FETTERS P.J., the relationship between the ratio of degrees Brix to percent acid and sensory flavor in grapefruit juice, Food Technol., 45, 7, pp. 68-75, (1991)

[6]

FELLERS P.J., CARTER R.D., DEJAGER G., Influence of the ratio of degrees Brix to percent acid on consumer acceptance of processed modified grapefruit juice, Journal of Food Science, 53, pp. 513-515, (1988)

[7]

FRANCIS F.J., Analysis of anthocyanins, Anthocyanins as Food Colors, pp. 181-207, (1982)

[8]

FULEKI T., FRANCIS F.J., Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanins in cranberries, Journal of Food Science, 33, pp. 72-77, (1968)

[9]

GORSEL H., LI C., KERBEL E.L., SMITS M., KADER A.A., Compositional characterization of prune juice, J. Agric. Food Chem., 40, pp. 784-789, (1992)

[10]

GUYER D.E., SINHA N.K., CHANG, CASH J.N., Physicochemical and sensory characteristics of selected Michigan sweet cherry(Prunus avium L.) cultivars, J. Food Quality, 16, pp. 355-370, (1993)

← 1 2 3 →