The Effect of Homogenization, Stabilizer and Amylase Treatment on Viscosity of Passion Fruit Juice.

Abstract

The effects of homogenization, stabilizer (M xpectin) and amylase individually and in two factor combination on the mean viscosity during storage of sweetened, pasteurized passion fruit juice were investigated. Homogenization before or after pasteurization lowers the viscosity at all pressures considered. Compared to the control sample, stabilizer levels of 0.3% and above Increase the viscosity,the higher the stabiliizer level the higher the viscosity. Addition of amylase lowers the viscosity and the longer the amylase action time the lower thf viscosity. A combination of homogenization and addition of stabilizer the higher the viscosity. A combination of homogenization and addition of amylase lowers the viscosity, treatment before pasteurization leads to lower viscosity than treatment before pasteurization. Addition of both stabilizer and amylase results in much higher viscosity than in the control sample with the lerel of stabilizer determining the viscosity. The higher viscosity was obtained by a combination of O.4% stabilizer and 45 minutts of amylase action after pasterurization, while the lowest steady viscosity was obtained by only homogenization at 2000psi. Keywords: Passion fruit, juice, Viscosity,Homogenization, Stabilizer, Amylolsis