Production of pumpkin nectar by using pectinase
2000
Pranom Phonchaiprasit | Suwimon Kiratiphibun | Kittiphong Huangrak
In this research, pumpkin nectar production by using commercial pectic enzyme, Pectinex ultra SP-L, was studied. The result showed that using 3 percent enzyme digested at 40 deg C for 45 min. and the ratio of pumpkin pulp to water equal to 40:60 (w/w) was the optimum condition. The product contained 0.97 mg. Beta-carotene/100 ml. and 7.05 g total dietary fiber/100 ml. To increase could stability, sodium alginate at the concentration of 0.1 percent w/w was used.. To improve the taste and to redduce the pH, the mixture of citric and malic acid (1:1 by weight), and sugar were used. The concentrations of acid mixture and sugar used were 0.15 percent (w/w) and 10 percent (w/w), respectively. The product was received highest score for taste and total acceptibility evaluation. When the nectar was packed in lacquered can, sterilized, and stored at room temperature, it could be kept for at least 5 months with customer acceptance but its Beta-carotene content was decreased as storage time increased.
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