The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice

dc.contributor.author	Okoth, M W
dc.contributor.author	Kaahwa, A R
dc.contributor.author	Imungi, J K
dc.date.accessioned	2013-02-23T12:08:43Z
dc.date.issued	1999
dc.identifier.citation	Food Control II (2000) 305-311	en
dc.identifier.uri	www.elsevier.comlloca te/f oodcon
dc.identifier.uri	http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10891
dc.description.abstract	The effects of homogenisation, stabiliser (Mexpectin) and amyla.se individually and in two-factor combinations on the mean cloudiness during storage of sweetened, pasteurised passion fruit juice were investigated. Addition of stabiliser alone ( ;?; 0.3%) or in combination with amylase gave higher cloudiness than that of the control sample. Cloudiness increased with increase in stabiliser level. Homogenisation and addition of amylase, individually or in combination, lowered cloudiness with treatment before pas¬teurisation yielding higher cloudiness than treatment after pasteurisation. Increase in honiogenisation pressure decreased cloudiness. Homogenisation + stabiliser treatment did not change cloudiness. The highest cloudiness 'was obtained by using stabiliser alone at 0.5%	en
dc.language.iso	en	en
dc.subject	Passion fruit juice	en
dc.subject	Homogenisation	en
dc.subject	Stabiliser	en
dc.title	The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice	en
dc.type	Article	en
local.publisher	Department of Food Technology & Nutrition	en