International Journal of Multidisciplinary Research and Development

E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 1, Issue 4 (2014)

Enzymatic pectinase application in extraction and purification of juice turbidity from red rose apple pulp (Syzygium malaccensis)

Author(s): Nguyen Phuoc Minh
Abstract: The rose apple is widely cultivated in Mekong delta, Vietnam. The fruit has the shape and size of a small pear. Unripe rose apples have a bright green color. If ripe, the skin is rose-pink and waxy. The fruit is crispy, has a wooly texture and tastes like an apple. The liquid to flesh ratio of the wax apple is comparable to a watermelon. It's remarkably refreshing and juicy. We investigate the effectiveness of pectinases from two agents: Pectinex Ultra SP-L for extraction and Pectinex 3XL for clarification of rose apple juice from its pulp. Optimal parameters are as follows:Â Pectinex Ultra SP-L ratio 0.04%, temperature 30 oC in 60 minutes for rose apple pulp extraction; Pectinex 3XL ratio 0.03%, temperature 40 oC in 80 minutes for rose apple juice clarification.
Pages: 45-51  |  3252 Views  2548 Downloads
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