The effect of homogenisation, stabilizer and amylase on cloudiness of passion fruit juice.

摘要

The effects of homogenisation, stabilizer (Mexpectin) and amylase individually and in two-factor combinations on the mean cloudiness during storage of sweetened, pasteurized passion fruit juice were investigated. Addition of stabilizer alone (>=0.3%)or in combination with amylase gave higher cloudiness than that of the control sample. Cloudiness increased with increase in stabilizer level. Homogenisation and addition of amylase, individually or in combination, lowered cloudiness with treatment before pasteurisation yielding higher cloudiness than treatment after pasteurisation. Increase in homogenisation pressure decreased cloudiness. Homogenisation+stabilizer treatment did not change cloudiness. The highest cloudiness was obtained by using stabilizer alone at 0.5%.