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Effect of enzyme treatment on the turbidity and colour of pineapple juice
9th Euro-Global Summit & Expo on Food & Beverages
July 11-13, 2016 Cologne, Germany
Ojukwu M, Osuji C M and Ahaotu A A
Federal University of Technology, Nigeria
Posters & Accepted Abstracts: J Food Process Technol
Abstract:
In this research, the effects of enzymes treatment on the colour and turbidity of pineapple juice was investigated. Pineapple fruits were peeled and then cut into smaller pieces, milled before extraction in a sanitized Kenwood (JE 500) juice extractor. One portion was treated with 0.04 ppm of Pectinex Ultra Clear® (a Pectinase with a broad range pectolytic activity for clarification and stabilization of fruit juice products with declared activity of 3800 polygalacturonase units per ml), at 45oC for 1 h. The second portion was treated with a combination of 0.04 ppm of Pectinex Ultra Clear® and 0.05 ppm of CerefloTM (a bacterial �?- glucanase and hemicellulase with activity of 200 �?- Glucanase units per gram (BGU/g) at 30oC). The third portion served as control. The extracted juice was filtered and samples drawn from the three portions for turbidity and colour measurements using the Hafmans Turbidity Meter VOS ROTA 90/25 and BOECO Model S-20 VIS spectrophotometer, respectively .The turbidity and colour of pineapple juice significantly (p<0.05) increased after pectinase treatment.A combination of pectinase and hemicellulase increased the turbidity of the juice when compared with the control but hemicellulase significantly (P<0.05) reduced the colour of the juice. Both pectinase and hemicellulase hydrolyse the fibres of the pineapple and will release soluble solids into the system thus increasing the turbidity of the system. The treatment of pineapple juice with pectinase increases the turbidity and colour of juice but combined pectinase/hemicellulase treatment increases the turbidity though less than pectinase treatment alone but causes reduction in the colour of the juice.