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Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice

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@article{IJASEIT577,
   author = {Arsad P and Sukor R and Wan Ibadullah WZ and Mustapha NA and Meor Hussin AS},
   title = {Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {5},
   year = {2015},
   pages = {308--312},
   keywords = {Sugar palm fruit; juice; enzyme treatment; pectinase; cellulose},
   abstract = {The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata) fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w) and incubated at 45°C for 60 min. The results showed that there are significant (p<0.05) reduction on proximate content such as crude fibre, crude protein and carbohydrate for the enzymes treated juices as compared to the untreated juice. The enzyme treatment also significantly (p<0.05) reduced the juice viscosity and ascorbic acid content, promoted juice clarification and increased L value, yield, TSS and sugar content. In conclusion, the quality of sugar palm fruit juice can be improved by using the combination treatment of pectinase and cellulase enzymes.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=577},
   doi = {10.18517/ijaseit.5.5.577}
}

EndNote

%A P, Arsad
%A R, Sukor
%A WZ, Wan Ibadullah
%A NA, Mustapha
%A AS, Meor Hussin
%D 2015
%T Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice
%B 2015
%9 Sugar palm fruit; juice; enzyme treatment; pectinase; cellulose
%! Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice
%K Sugar palm fruit; juice; enzyme treatment; pectinase; cellulose
%X The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata) fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w) and incubated at 45°C for 60 min. The results showed that there are significant (p<0.05) reduction on proximate content such as crude fibre, crude protein and carbohydrate for the enzymes treated juices as compared to the untreated juice. The enzyme treatment also significantly (p<0.05) reduced the juice viscosity and ascorbic acid content, promoted juice clarification and increased L value, yield, TSS and sugar content. In conclusion, the quality of sugar palm fruit juice can be improved by using the combination treatment of pectinase and cellulase enzymes.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=577
%R doi:10.18517/ijaseit.5.5.577
%J International Journal on Advanced Science, Engineering and Information Technology
%V 5
%N 5
%@ 2088-5334

IEEE

Arsad P,Sukor R,Wan Ibadullah WZ,Mustapha NA and Meor Hussin AS,"Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 5, pp. 308-312, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.5.577.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - P, Arsad
AU  - R, Sukor
AU  - WZ, Wan Ibadullah
AU  - NA, Mustapha
AU  - AS, Meor Hussin
PY  - 2015
TI  - Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 5
Y2  - 2015
SP  - 308
EP  - 312
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Sugar palm fruit; juice; enzyme treatment; pectinase; cellulose
N2  - The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata) fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w) and incubated at 45°C for 60 min. The results showed that there are significant (p<0.05) reduction on proximate content such as crude fibre, crude protein and carbohydrate for the enzymes treated juices as compared to the untreated juice. The enzyme treatment also significantly (p<0.05) reduced the juice viscosity and ascorbic acid content, promoted juice clarification and increased L value, yield, TSS and sugar content. In conclusion, the quality of sugar palm fruit juice can be improved by using the combination treatment of pectinase and cellulase enzymes.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=577
DO  - 10.18517/ijaseit.5.5.577

RefWorks

RT Journal Article
ID 577
A1 P, Arsad
A1 R, Sukor
A1 WZ, Wan Ibadullah
A1 NA, Mustapha
A1 AS, Meor Hussin
T1 Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 5
YR 2015
SP 308
OP 312
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Sugar palm fruit; juice; enzyme treatment; pectinase; cellulose
AB The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata) fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w) and incubated at 45°C for 60 min. The results showed that there are significant (p<0.05) reduction on proximate content such as crude fibre, crude protein and carbohydrate for the enzymes treated juices as compared to the untreated juice. The enzyme treatment also significantly (p<0.05) reduced the juice viscosity and ascorbic acid content, promoted juice clarification and increased L value, yield, TSS and sugar content. In conclusion, the quality of sugar palm fruit juice can be improved by using the combination treatment of pectinase and cellulase enzymes.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=577
DO  - 10.18517/ijaseit.5.5.577