The Influence of a Pectinase and Pectinase/hemicellulases Enzyme Preparations On percentage Pineapple Juice Recovery, Particulates and Sensory Attributes

摘要

Two commercial enzyme preparations (from Aspergillus nige r), a pectinase and a liquid pectinase/hemicellulases were used singly or in combination at a rate 0.03% (w/w) in a two step extraction of pineapple juice at 35, 37.5 and 40^oC for 30 min