Abstract
Abstract During stepwise extraction of pineapple juice from pineapple pulp/residue, the addition of a commercial cellulase, a pectinase or their mixture at an enzyme concentration of 0.025% at 27–30°C for 30 min, facilitated juice recovery. The percent juice recovery in some batches of pineapple after enzyme addition was in the range of 81–86% as against 72% in the untreated samples. Enzyme additions also improved the quality of juice by allowing extraction of more of the soluble solids and juice particulate. The ready-to-serve (RTS) pineapple juice obtained after enzymatic juice extraction was rated acceptable on a 5-point Hedonic scale.
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