Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586
Joint Authors
Durán, Nelson
Andrade, Jerusa Souza
Lima Filho, José Luiz de
Teixeira, Maria Francisca Simas
Fernandes, Ormezinda Celeste Cristo
Source
Issue
Vol. 2011, Issue 2011 (31 Dec. 2011), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2011-11-01
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
Cupuaçu (Theobroma grandiflorum Schum) is an Amazonian Basin native fruit whose fruit pulp is consumed as a juice which presents high density, viscosity, and turbidity.
Pectic enzymes, usually yielded by microorganisms, are used to reduce the juice viscosity and turbidity.
The present study aims to evaluate the use of pectic enzymes when processing cupuaçu juice.
The cupuaçu juice was obtained by using Aspergillus japonicus 586 crude enzyme extract and incubation at 50°C with agitation (140 rpm) for one hour.
Enzyme activities were determined, and the juices were evaluated as to their yield, turbidity, viscosity, and chemical composition.
The juice produced by using crude enzyme extract presented higher soluble solids, reducing sugars, and lower viscosity and turbidity.
American Psychological Association (APA)
Teixeira, Maria Francisca Simas& Andrade, Jerusa Souza& Fernandes, Ormezinda Celeste Cristo& Durán, Nelson& Lima Filho, José Luiz de. 2011. Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586. Enzyme Research،Vol. 2011, no. 2011, pp.1-6.
https://search.emarefa.net/detail/BIM-476172
Modern Language Association (MLA)
Teixeira, Maria Francisca Simas…[et al.]. Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586. Enzyme Research No. 2011 (2011), pp.1-6.
https://search.emarefa.net/detail/BIM-476172
American Medical Association (AMA)
Teixeira, Maria Francisca Simas& Andrade, Jerusa Souza& Fernandes, Ormezinda Celeste Cristo& Durán, Nelson& Lima Filho, José Luiz de. Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586. Enzyme Research. 2011. Vol. 2011, no. 2011, pp.1-6.
https://search.emarefa.net/detail/BIM-476172
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-476172