Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic process is claimed to offer a number of advantages over mechanical-thermal comminution of several fruit pulps. Enzymes are an integral component of modern fruit juice manufacturing and are highly suitable for optimizing processes. Their main purposes are: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, which may be achieved through diffusion extraction, decanter centrifuge, screw type juice extractor, fruit pulper and by different types of presses. Enzymatic treatment prior to mechanical extraction significantly improves juice recovery compared to any other extraction process. Enzymatic hydrolysis of the cell walls increases the extraction yield, reducing sugars, soluble dry matter content and galacturonic acid content and titrable acidity of the products. Enzymatic degradation of the biomaterial depends upon the type of enzyme, incubation time, incubation temperature, enzyme concentration, agitation, pH and use of different enzyme combinations. We can conclude from the technical literature that use of the enzymes i.e. cellulases, pectinases, amylases and combination of these enzymes can give better juice yield with superior quality of the fruit juice. Pectinase enzyme can give maximum juice yield i.e. 92.4% at 360 minutes incubation time, 37°C incubation temperature and 5 mg/100 g of enzyme concentration. Whereas the combination of two enzymes i.e. pectin methyl esterase (PME) and polygalacturonase (PG) at 120 minutes of incubation time, 50°C of incubation temperature and 0.05 mg/100 gm of enzymatic concentration can give the maximum yield of 96.8% for plum fruits. This paper discusses the use of enzymes in fruit juice production focusing on the juice recovery, clarity and effect of the particular enzyme on the biochemical properties of the fruit juices.
Okra (Abelmoschus esculentus (L) Moench) is an important vegetable crop of India. Dried okra pods have wide use in snacks and are in great demand for domestic as well as export market. Hence, effect of four slice sizes (1, 2, 3 and 4 cm) and four drying temperatures (50, 60, 70 and 80°C) on quality of hot air dried okra were studied. Okra pods were dried in the form of slices cut across the length at different temperatures. Quality assessment of okra was done on the basis of protein, ascorbic acid and fibre content. Okra slice sizes and drying temperatures affected all the quality parameters significantly (p<0.05). Maximum retention of protein, ascorbic acid and fibre content were found in 2 cm long slices dried at 60°C temperature.
No abstract
Juice and juice products represent a very important segment of the total processed fruit industry. Juice clarification is very important process of the juice production industry as it enhances the acceptability of the product. In clarification process semistable emulsion of colloidal plant carbohydrates that support the insoluble cloud material of a freshly pressed juice is broken such that the viscosity is dropped and the opacity of the cloudy juice is changed to an open splotchy look. For clear juices, complete depectinization by addition of enzymes, fine filtration, or high speed centrifugation will be required to achieve visual clarity. Now a days a number of methods are used for clarification of juice i.e. enzymatic clarification, ultrafiltration, centrifugation, earth filtration and cross flow membrane filtration. Enzymatic treatment for juice extraction is most commonly used now a days. Enzymes are an integral component of modern fruit juice manufacturing and are highly suitable for optimizing processes. Their main purposes are: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Nonenzymatic clarification involves breaking the emulsion by other means, the most common of which is heat. Other techniques include addition of gelatin, casein, and tannic acid-protein combinations. For juice clarification, ultrafiltration and microfiltration are now commonly used, representing membranes with pore sizes from 10,000 MWCO to 0.6 μm. Membrane filtration processes include reverse osmosis, nanofiltration, ultrafiltration, and microfiltration. Advantages of membrane filtration over traditional clarification methods include reduced processing time, increased juice yield, elimination of filter aid and filter presses, better product quality, and reduced enzyme usage. We can conclude from the technical literature that use of the enzymes i.e. Cellulases, pectinases, combination of these enzymes and some non enzyme process can give better quality in terms of clarity of the fruit juice.
The effects of baking time and baking temperature on colour (L*a*b*), colour difference (?E) and overall acceptability (OAA) of biscuits made from different blends of refined wheat flour (RWF) and millet was investigated using a three factor central composite rotatable design (CCRD). ANOVA for response surface model demonstrated that the data could fit the three polynomial models adequately. All the models were found to be statistically sound to predict the responses. The colour values and OAA were significantly influenced by the processing variables at different levels of significance. The blend ratio, percent RWF, was found to have an overwhelming effect on all the colour values and OAA. It was predicted that the optimum product colour characteristics in terms of L*(29.45), a*(-105.01), b*(-92.7), ?E (11.9) and OAA (6.3) were obtained at blend ratio, 70 percent RWF; baking time, 5.6 min; and baking temperature, 171.7°C.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.