Zaidi, Aina Nadiah
(2020)
Influence Of Acidified Blanching
Water And Pectinase Enzyme
Treatments On
Quality Of Carica Papaya Juice.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Papaya (Carica papaya) fruit ripen very fast which resulting post-harvest losses.
There are various products made from papaya including papaya juice. However, high
pectin content in papaya makes the juice extraction become complicated and produced
a very viscous and concentrates papaya juice. Therefore, this study aims to determine
the effect of acidified blanching water and pectinase enzyme on physicochemical
properties, antioxidant activities and consumer acceptability of Carica papaya juice.
The papaya was treated with different concentration of citric acid (1.5% and 2.5%)
blanching water and combination of citric acid blanching water with different
concentration pectinase enzyme (0.05% and 0.10%). Determination of
physicochemical properties (yield, pH, colour, total soluble solids (TSS)), antioxidant
(total phenolic content (TPC), DPPH assay and ascorbic acid) and consumer
acceptability (hedonic test and food action rating scale (FACT) test) were carried out.
Result showed that, application of acidified blanching water and pectinase enzyme of
treatments, had no significant different (p>0.05) effect on the percentage of the papaya
juice yield. The combination of 1.5% citric acid blanching water with 0.05% pectinase
enzyme treatment was effective (p<0.05) to degrade the pectin and reduce the viscosity
and produce high clarity of papaya juice.
Actions (login required)
 |
View Item |
