| Enzyme treatments |
Conc. (unit) |
PH |
TSS |
Total acidity* |
TSS / Total Acidity |
PME |
WIS |
Water content (g/100 g) |
Yeilds (%) |
| Cellulase |
Fresh |
6.15 ± 0.09 |
9 |
0.144 ± 0.11 |
62.5 |
2.66 ± 0.06 |
0.66 |
90.34 ± 0.08 |
50.5 |
| enzyme |
10 |
6.36 ± 0.12 |
10 |
0.115 ± 0.13 |
86.96 |
0.00 ± 0.15 |
0.63 |
89.39 ± 0.1 |
68.5 |
| 50 |
6.36 ± 0.07 |
11 |
0.125 ± 0.09 |
88 |
0.00 ± 0.11 |
0.72 |
88.67 ± 0.14 |
79.5 |
| 100 |
6.38 ± 0.13 |
11 |
0.125 ± 0.14 |
88 |
0.00 ± 0.08 |
0.72 |
87.95 ± 0.09 |
81 |
| α-amylase enzyme |
Fresh |
6.15 ± 0.08 |
9 |
0.125 ± 0.06 |
72 |
2.66 ± 0.06 |
0.78 |
90.22 ± 0.07 |
50 |
| 5 |
5.95 ± 0.06 |
10 |
0.490 ± 0.07 |
20.41 |
0.26 ± 0.07 |
0.82 |
89.36 ± 0.14 |
57 |
| 10 |
5.99 ± 0.11 |
11 |
0.538 ± 0.06 |
20.45 |
0.2 ± 0.09 |
0.41 |
89.11 ± 0.12 |
60 |
| 50 |
5.96 ± 0.08 |
11 |
0.461 ± 0.13 |
23.86 |
0.00 ± 0.00 |
0.25 |
88.70 ± 0.07 |
62.5 |
|
| *Total acidity expressed as citric acid (mg kg-1), ± Standard Deviation (SD) with n=3 |
| Table 3: Effect of enzymes pre-treatments and incubation on physico-chemical properties of pumpkin juice. |
