dc.contributor.author | J. K, Githaiti | |
dc.contributor.author | E. G, Karuri | |
dc.date.accessioned | 2013-02-22T14:10:21Z | |
dc.date.issued | 1991 | |
dc.identifier.citation | Acta Alimentaria, Vol. 20 (2), pp. 97-102 | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10800 | |
dc.description.abstract | Commercial pectolytic enzyme preparations from various sources exhibited
different modes of activity when used on a mango mash substrate. At a specific
temperature and dose, two types of reaction were observed. One type of reaction
resulted in rapid viscosity drop, but the products were unstable on standing.
The other type showed an initial viscosity rise followed by a gradual drop. The
latter pulps were cloud-stable on standing and quite viscous. To improve the
cloud-stability of the concentrate prepared from the liquefying enzymes, the
concentrate was cutback with the macerated pulp. Yield was improved in both
treatments but was more pronounced with the macerating enzymes.
Keywords: pectolytic enzymes, mango juice production, liquefying enzymes | en |
dc.language.iso | en | en |
dc.subject | Pectolytic enzymes | en |
dc.subject | Mango juice production | en |
dc.subject | Liquefying enzymes | en |
dc.title | Pectolytic enz'ymes in producing mango juice | en |
dc.type | Article | en |
local.publisher | Department of Food Technology and Nutrition | en |