CHARACTERIZATION OF BAEL FRUIT (AEGLE MARMELOS [L.] CORREA) HYDROLYSATE AS AFFECTED BY ENZYME TREATMENT

Abstract

ABSTRACT In this study, the characterization of bael fruit hydrolysate treated with commercial pectinase enzyme was investigated. Results showed that bael fruit pulp treated with enzyme concentration of 2.5% (v/w) can be hydrolyzed in five different levels of reducing sugars. The characteristics of bael fruit hydrolysate showed that bael fruit hydrolyzed at time longer than 2 and 4 h gave greater total carotenoids and antioxidant activities, respectively. Hydrolysis of bael fruit at 6 h resulted in the smallest particle size at 79.92 µm. The rheological behavior of bael fruit hydrolysate from all treatments fitted the Herschel-Bulkley model exhibited pseudoplastic with yield stress. The yield stress and flow behavior index increased with the increase in hydrolysis time while consistency coefficient and viscosity decreased. The hydrolysis of bael fruit resulted in higher soluble dietary fiber and volatile compounds, but it did not affect the prebiotic activity score compared to nontreated sample. PRACTICAL APPLICATIONS There has been much interest in the development of natural food additives from fruits and vegetables instead of synthetic food additives for use in the food industry because the priors offer health benefits and nontoxicity. Conventional fruit or vegetable extraction such as mechanical chopping, crushing or beating process to form a mash cannot be efficiently used without loss of color, flavor and bioactive compounds. However, the use of commercial pectinase enzyme in the extraction process can enhance the appearance and distinct flavor, and also increases antioxidant activities and some bioactive compounds of bael fruit hydrolysate. Therefore, the process studied could be an alternative for the production of bael fruit hydrolysates with typical color, flavor and texture for use as a mixed or multipurpose food additive in functional food and beverage products.