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1

Effect of pectinase enzyme treatment on the rheological, physical and chemical properties of plum, banana and guava juices

100%
Essa H. A. A.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 3
Viscometric characteristics of untreated and pectinase enzyme treated plum, banana and guava juices were studied at a temperature range of 30 to 70°C and at various spindle speed (0.6-60 rpm), using a Cannon-rotary viscometer. Viscosity decreased with increasing of spindle speed and temperature. The power-low model was used to determine the viscometric constants. Consistency coefficient values (k) were higher for pectinase treated plum juice than that of pectinase treated banana and guava juices, but were higher for untreated guava juice than that for untreated plum and banana juices. No appreciable effect on the values of flow behaviour index (n) was found due to change of temperature for all untreated and pectinase treated juices, while the values of consistency coefficient decreased with increasing of temperature. It was found that the activation energy for viscous was increased in pectinase treated juices than in untreated juices. The results showed that the effect of temperature on the Newtonian viscosity and consistency coefficient of these juices could be described by an Arrhenius-Type equation. It is concluded that the technique of pectinase enzyme treatment used produced good results; the pectinase enzyme treated juice showed good quality with respect to physical and chemical properties. Also, pectinase enzyme treatment improved juice yield, colour, total soluble solids, acidity and clarity of juices.
2

Inhibition of enzymatic browning by natural leafy vegetable extracts and keeping quality of fresh and dried apple rings

63%
Essa H. A. A., Salama M. F.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 3
Fresh "Red Delicious” apple slices were dipped in natural leafy vegetable extracts (LVE) from cabbage, celery, mallow and fenugreek, and blanched in steam for 7 min. The effects of this treatment and of drying on chemical composition, colour, pigments (anthocyanins, carotenoids and chlorophylls), ascorbic acid content, and sensory properties of apple rings were investigated. Cabbage, celery and fenugreek were effective browning inhibitors in both fresh (LVE-dipped) and dried apples (LVE-dried). Results indicated that the treatment with cabbage, celery and fenugreek extracts inhibited the polyphenoloxidase activity after LVE-dipping to 97.35, 97.46 and 98.32%, respectively. Dried LVE-treated apple rings had the highest values for: rehydration ratio, coefficient of rehydration, drying ratio and the moisture content of rehydrated sample compared with tc m-blanched and untreated samples. Results of the sensory evaluation indicated that apple rings dried after treatment with cabbage and celery extracts were the best products relative to others. Ochratoxin A and aflatoxins (B1, B2, G1 and G2 ) were not found in all dried samples investigated.
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