Application study for agricultural food production relating to enzyme function
2011
Tominaga, K. | Maki, K.
Several types of pumpkin paste produced by pectinase processing demonstrated high levels of fluidity, thus rendering them suitable for use as a new food source in the manufacture of soup. During the processing of carrot, the combination of cellulase and pectinase could give rise to higher level of fluidity to the juice. Despite a low juice yield, in the sensory test, a superior set of two kinds of enzyme was found. As in the case of carrot, the set of cellulase and pectinase could give good results during the processing of corn, but cellulase processing would not render the husk soluble. The yield of soluble material from onion waste, as measured during pectinase processing, was 68.6% (solubility ratio 64.7%), which was approximately six times more than that expected from non-enzyme processing. The taste of the processed onion juice was sweet, slightly bitter, and had a roasted flavor. It would therefore be possible to make good-quality juice from onion waste.
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