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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Ciênc. Tecnol. Aliment.
Umsza-Guez,Marcelo Andres; Rinaldi,Rebeca; Lago-Vanzela,Ellen Silva; Martin,Natalia; Silva,Roberto da; Gomes,Eleni; Thoméo,João Cláudio.
Cajá-manga, also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L* values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 ºC), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectinolytic enzymes; Pectinex Ultra SP; Cajá-manga pulp; Enzyme treatment; Juice extraction; Juice viscosity.
Ano: 2011 URL:
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