Production of clear guava nectar
Journal
International Journal of Food Science & Technology
Journal Volume
27
Journal Issue
4
Pages
435-441
Date Issued
1992
Author(s)
CHAN W.?Y.
Abstract
Three fining methods were tested for use in producing clarified guava nectar. The enzyme hydrolysis method, especially treating the guava pur?e with 1000ppm of pectinase at 50¢XC for 3 h, accomplished satisfactory clarification but caused severe losses in volatile components, pre?treating the pur?e with 100ppm of pectinase for 1 h greatly facilitated the subsequent bentonite or ultrafiltration clarification processes, and both the bentonite treatment and the ultrafiltration process yielded clarified product, but the ultrafiltered product had less loss of volatiles. However, to achieve storage stability, a membrane of lower than 100000 dalton molecular weight cut?off should be used. Copyright ? 1992, Wiley Blackwell. All rights reserved
Subjects
Bentonite
centrifugation
fining
pectinase
Psidium guajava L
SDGs
Type
journal article