Use of enzymes in the maceration of papaya and sweet potato pulp

摘要

A study was conducted to to determine the effects of using enzymes (viscozyme L, celluclast and pectinex ultra SP-L) on the maceration of papaya and sweet potato pulps. The variable used were concentration of enzymes, time of incubation and pH of medium. The enzymes used at different concentrations showed positive correlation (R~2>0.9) with the increase in viscosity and water loss of pulps. Viscozyme worked equally well on ripe and unripe papaya fruit but less efficiently on sweet potato pulp. However, comparing between the three enzymes used, pectinex worked best in sweet potato pulp followed by celluclast and viscozyme. The performance of viscozyme and pectinex on ripe and unripe papaya were about equal. Celluclast seemed to be less eficient for unripe papaya.