Plum juice quality affected by enzyme treatment and fining.
1994
Chang T.S. | Siddiq M. | Sinha N.K. | Cash J.N.
Juice from six plum (Prunus domestica L.) cultivars, Au Red, Abundance, Pobeda, Shiro, Peach Plum and Early Golden, was extracted using 0.2% Clarex L pectinase. The juice was processed as high temperature-short time (HTST)-unfined juice, fined juice or HTST-fined juice, and analyzed for yield, clarity, pectin content, soluble solids, pH, titratable acidity, color, sugars, total anthocyanins and total phenolics. Pectinase treatment resulted in 41-214% increase in juice yields, with highest increase for Au Red. Enzyme-extracted juice averaged 54% lower pectin than controls, and fining further reduced pectin. Enzyme treatment also improved juice soluble solids and color. A consumer type sensory panel indicated juice from Abundance, Pobeda and Peach Plum had best flavor and acceptability.
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