Abstract
Fungal pectinase enzyme was produced by Rhizopus oryzae on a solid culture containing citrus peel of orange (35% w/v). The crude extract with maximum pectinase activity of 1, 360 u/ml was used to clarify orange juice. The yield, turbidity and viscosity as well as pH, total soluble solids, ascorbic acids and total titratable acidity of the clarified juice were determined. The optimum yield (97%) of juice was obtained at 1% pectinase enzyme concentration, while the turbidity and viscosity decreases with increasing concentration of pectinase enzyme. There were no marked changes in the pH and total titratable acidity of the pectinase enzyme treated juice. Ascorbic acid and total soluble solids increase with increasing pectinase enzyme concentration. There were significant differences (p0.05) difference was found in the pH, ascorbic acid and total soluble solids. The results presented citrus peel as substrate for pectinase production and its subsequent use in the clarification of orange juice could enhance fruit juice processing in the tropics. Keywords: Orange juice, pectinase, clarification Nigerian Food Journal Vol. 25 (1) 2007: pp. 130-136
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
