pectinase
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Clarification of papaya fruit juice by Multienzyme system using response surface methodology (RSM)
Abstract: Papaya is one of the major fruit crop in the world and clarified juice of papaya is always high in demand. The study was carried out with the aim to prepare good quality clarified papaya juice with high yield using multienzymes system. The clarified papaya juice was prepared by treating pulp with various level of amylase (0.25–1.25%) and pectinase (0.15–0.75%) in combination at different temperature (35–55ºC) for treatment period of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 1–6 Read article