Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water

被引：105

作者：

Campos, CF ^{[1
]}

Souza, PEA ^{[1
]}

Coelho, JV ^{[1
]}

Gloria, MBA ^{[1
]}

机构：

[1] UNIV FED MINAS GERAIS,FAC FARM,DEPT ALIMENTOS,BR-30180112 BELO HORIZONT,MG,BRAZIL

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1996年 / 20卷 / 06期

关键词：

D O I：

10.1111/j.1745-4549.1996.tb00761.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical composition of green coconut water was determined Both polyphenoloxidase and peroxidase were observed to be present and active in green coconut water. These enzymes showed optimum activity at pH 6.0 and 5.5 and at temperatures of 25 and 35C, respectively. Among chemical and physical treatments investigated, heating at 90C for 550 s and addition of ascorbic acid were, individually, the most efficient for enzyme inactivation. Addition of ascorbic acid did not affect sensory properties, however, heat treatment at 90C for longer than 100 s decreased flavor quality. Combinations of heat treatment with potassium metabisulfite, ascorbic acid or both additives did not affect flavor quality.

引用

页码：487 / 500

页数：14

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