Effect of enzymatic mash treatment on phenolic composition, antioxidant activity, and quality of cloudy apple juice
2010
Rubinski, P. | Oszmianski, J,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The effects of different commercial enzymatic mash treatments on yield, turbidity, colour, and polyphenolic content of cloudy apple juice were studied. Addition of pectolytic enzymes to mash treatment had positive effect on the apple juice yields (from 64 percent in control samples to 80 percent after Panzym YieldMash and Rapidase PEP). However, in the case of enzymatic mash treatment cloudy apple juices showed lower viscosity. These results must be ascribed to the much higher hydrolysis of pectin by enzymatic preparation. The content of polymeric procyanidins were significantly lower in juices after enzymatic mash treatment compared to the control samples. Generally in samples that were treated by pectinase. Rapidase PEP and Rapidase FP super, radical scavenging activity of cloudy apple juices was increased compared to the untreated reference samples
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