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Preparation of lime juice cordial by use of fungal enzymes.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1968) Preparation of lime juice cordial by use of fungal enzymes. Indian Food Packer, 22 (4). pp. 12-15.

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Enzyme concentrate was prepared from a strain of Aspergillus niger and added, in varying concn., to juice expressed from fresh limes. The liquid was kept at 25-28 degree C for 72 h, after which time the enzyme activity was determined by estimating the pectin content of different samples. It was found that the turbidity of the juice decreased as enzyme concn. was increased, clear juice being obtained at 4% enzyme concn. Enzymatic processing did not affect the flavour or other characteristics of the product. All results are fully tabulated.

Item Type: Article
Uncontrolled Keywords: LIMES-; Lime juice clarification using enzymes from Aspergillus niger; JUICES-; CLARIFICATION-; ENZYMES-; ASPERGILLUS-
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2021 04:18
Last Modified: 15 Feb 2021 04:18
URI: http://ir.cftri.com/id/eprint/7416

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