Effect of Enzymatic Treatment on Viscosity and on Pectic Substances of Tomato Juice
نویسندگان
چکیده
Effect of treatment hot break single strength tomato juice (SSTJ) with different concentrations exogenous pectin methylesterase (0, 5, 10, 15, 20, 25, 30, 35, 40, 45 and 50 U/ 100 ml juice) (PME) produced by Aspergillus niger under optimum conditions (45°C pH= 4 for 10 min in a water bath) selected based on preliminary experiment was investigated this study. The maximum viscosity value (342 cP) obtained when concentration added as (25 juice). changes some properties were evaluated after pasteurization bottling amber glass bottles during storage at 22°C 6 weeks. It found that there significant increasing enzymatic treated samples pasteurization, comparatively to the untreated SSTJ (control), weeks two respective temperatures, caused an insignificant decreasing samples. A GalA WSP observed juices their results indicated CSP whereas, NSP compared juices. DM significantly lower than 22°C. could not be assaying due saponification methylesters alkali extraction fraction .
 
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ژورنال
عنوان ژورنال: Ma?alla? Tikr?t li-l-?ul?m al-zir??a??
سال: 2022
ISSN: ['2664-0597', '1813-1646']
DOI: https://doi.org/10.25130/tjas.19.1.9