Plum Juice Quality Affected by Enzyme Treatment and Fining |
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Authors: | TUNG-SUN CHANG MUHAMMAD SIDDIQ NIRMAL K SINHA JERRY N CASH |
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Affiliation: | The authors are affiliated with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824. |
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Abstract: | Juice from six plum (Primus domestica L.) cultivars, Au Red, Abundance, Pobeda, Shiro, Peach Plum and Early Golden, was extracted using 0.2% Clarex® L pectinase. The juice was processed as high temperature-short time (HTST)-unfined juice, fined juice or HTST-fined juice, and analyzed for yield, clarity, pectin content, soluble solids, pH, titratable acidity, color, sugars, total anthocyanins and total phenolics. Pectinase treatment resulted in 41–214% increase in juice yields, with highest increase for Au Red. Enzyme-extracted juice averaged 54% lower pectin than controls, and fining further reduced pectin. Enzyme treatment also improved juice soluble solids and color. A consumer type sensory panel indicated juice from Abundance, Pobeda and Peach Plum had best flavor and acceptability. |
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Keywords: | plums fining color flavor acceptability |
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