Abstract
Optimization of the enzymatic process parameters for increase of carrot juice yield
Highlights
The enzymatic hydrolysis is frequently used in vegetable juices production
Carrot juice was obtained in laboratory conditions, modeling the technological process
At the first stage of the research, enzyme preparation that allows improving the qualitative characteristics of carrot juice had been chosen
Summary
The enzymatic hydrolysis is frequently used in vegetable juices production. It is known that enzymes allow to improve the technological properties of pulp, facilitate the recovery and micronutrients extraction. As a result, finished products have high quality characteristics and nutritional value. Action of amylolytic, pectolytic, proteolytic, cellulolytic enzymes on fruit and vegetable raw materials has been studied. Mono- as well as polyenzyme preparations may be used in juice production. They affect the juice yield, acidity, solid content and other physical and chemical characteristics, and can improve the content of active components that are beneficial to human’s organism [1,2,3,4,5,6,7,8]
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