Effect of hot water and enzymatic treatment on pummelo juice sacs separation
1998
Chollada Deelue
Shaking of peeled pummelo segments in hot water was able to separate juice sacs due to disruption of epicuticular wax between juice sacs cells. Increasing hot water temperature and shaking time increased the separation of juice sacs, but reduced the firmness and resulted in high limonin and bitterness taste. The optimum condition for pummelo juice sacs seperation was shaking in 50 deg C hot water at 180 rpm for 20 minutes. which could separate 23.51 percent of juice sacs. Shaking pummelo segment in pectinase enzyme (Pectinex Ultra SP-L) followed by hot water treatment increased the percentage of juice sacs separation. However, increasing the enzyme concentration and shaking time reduced the sacs firmness, and increased the amount of broken sacs and limonin content. The optimum condition for separation of pummelo juice sacs by pectinase enzyme and hot water was shaking in 0.1 percent enzyme solution for 30 minutes at 180 rpm and then in 50 deg C hot water for 20 minutes which could separated 62.30 percent of juice sacs. The separated sacs had firm texture (155.78 g) and low limonin (7.27 ppm) content. Cryogenic freezing with liquid nitrogen and ethanol-dried ice treatment could separate juice sacs at higher percentage than the pectinase enzyme and hot water treatment. But the sacs had higher limonin and more bitterness. Taste panel found that juice sacs separated by pectinase enzyme and hot water treatment had more acceptibility than by cryogenic freezing.
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