Enzyme Treatment and Concentration of Guava Pulp

Brekke, John E.; Redelinghuys, H.J.P.; Torline, P.; Weinert, I. A. G.; Viljoen, Awie J.; Wyk, P. J. Van

doi:10.17660/actahortic.1986.194.25

Cited by 3 publications

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“…The Bingham and Casson plastic viscosity and yield stress, consistency index and flow index ( n ) were decreased with increasing enzyme dosage. These results were in line with Brekke et al. (1986), Crandall et al.…”

Section: Resultssupporting

confidence: 91%

Rheological Behavior and Physicochemical Characteristics of Goldenberry (Physalis Peruviana) Juice as Affected by Enzymatic Treatment

Sharoba

Ramadan

2011

Journal of Food Processing and Preservation

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Goldenberry (Physalis peruviana) juice was prepared and enzymatically treated with two dosages (300 and 600 ppm) of Pectinex Ultra SP‐L, then, the juice was concentrated to 30 and 40°Brix. Rheological properties of juices were studied at a wide range of temperatures (5 to 100C) and shear rate range from 0.3 to 100/s using Brookfield Digital Viscometer. The Herschel–Bulkley, Casson and Bingham rheological models were applied to describe the rheological properties of different juices. These properties are key parameters required to solve food industry problems in numerous areas such as quality control, evaluation of consumer acceptance and texture. The results indicated that juice concentrates behave as non‐Newtonian fluids (pseudoplastic) and have a definite yield stress. The Bingham and Casson, plastic viscosity, yield stress, consistency index and flow index decreased with increasing enzyme dosage and temperature. The effect of temperature on the viscosity described by means of an Arrhenius‐type equation. The activation energy for viscous flow depends on the total soluble solids. Moreover, sensory evaluation for juices was carried out. In consideration of industrial utilization, detailed knowledge on the rheological and physicochemical characteristics of cape gooseberry juice is of major importance.

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Section: Resultssupporting

confidence: 91%

Rheological Behavior and Physicochemical Characteristics of Goldenberry (Physalis Peruviana) Juice as Affected by Enzymatic Treatment

Sharoba

Ramadan

2011

Journal of Food Processing and Preservation

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Guava puree with reduced stone cell content: preparation and characteristics of concentrates and nectars

Weinert¹,

Wyk²

1988

Int J of Food Sci Tech

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A decanter centrifuge was used to decrease the content of stone cells in guava puree before evaporation. Concentration factors between 3.3-and 4.3-fold were achieved. Thirty-seven per cent of the stone cells could be removed in a small decanter, whereas virtually all sclereids are removed on an industrial scale. Small significant increases in moisture contents, total soluble solids and titratable acidity and decreases in pectin fractions and ascorbic acid contents (average 38%) occurred during processing; guava colour became darker, redder and less yellow. The apparent viscosity of the puree decreased after centrifugation and increased again during evaporation. Nectars prepared from puree with reduced stone cell content were the most stable. Concentration of puree reduced cloud stability of nectars by up to 34% after 35 days storage, but homogenization improved the stability. Panel members only found significant differences in the colour of nectars prepared from the three concentrates.

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Enzymatic Breakdown of Cell Wall Polysaccharides of Guava (Psidium Guajava L.) Puree

Marcelin¹

2017

IOSR JESTFT

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Enzyme Treatment and Concentration of Guava Pulp

Cited by 3 publications

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Rheological Behavior and Physicochemical Characteristics of Goldenberry (Physalis Peruviana) Juice as Affected by Enzymatic Treatment

Rheological Behavior and Physicochemical Characteristics of Goldenberry (Physalis Peruviana) Juice as Affected by Enzymatic Treatment

Guava puree with reduced stone cell content: preparation and characteristics of concentrates and nectars

Enzymatic Breakdown of Cell Wall Polysaccharides of Guava (Psidium Guajava L.) Puree

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