Effect of blanching on polyphenol oxidase activity enzyme in mangosteen and effect of sucrose syrup incorperated with citric acid in mass transfer during osmosis
2011
Wannarat Leesuksawat(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:W.Leesuksawat@hotmail.com | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Research was aimed to study the effect of blanching on polyphenol oxidase activity in mangosteen. The blanching temperature at 70, 80 and 90 deg C was studied from 1 to 4 minutes. In addition, the effect of osmosis solution were determined on water loss and solid gain. Studied factors were citric acid at concentrations of 0.0, 0.5 and 1.0 percent incorperated with 70 percent sucrose syrup. Ratios of magosteen to osmosis solution used in this study were 1:2 and 1:4 (w/w). The results showed that temperature and time of blanching significantly decreased polyphenol oxidase activity (p LT 0.05). Condition of blanching at 80 deg C for 2 minutes was chosen for the further study. The study of mass transfer found that citric acid concentration had slightly effect on mass transfer, however, the rate of water loss and solid gain of mangosteen to osmosis solution at ratio 1:4 was faster than that of at ratio 1:2
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