CHARACTERISTICS OF JUICE FROM PALMYRAH PALM (BORASSUS) FRUIT

被引：5

作者：

GEORGES, AN ^{[1
]}

RONALD, ES ^{[1
]}

机构：

[1] UNIV NATL COTE IVOIRE,FAC SCI & TECH,DEPT BIOCHIM,ABIDJAN 22,COTE IVOIRE

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1992年 / 42卷 / 01期

关键词：

D O I：

10.1007/BF02196073

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The ancestral palmyrah palm (Borassus aethiopum Mart.) produces in the V-Baoule region of Cote d'Ivoire, sweet and fragrant fruits in large numbers. Most of these spoil in the bush when ripe. The present work was to develop an efficient process for the extraction of juice from these fruits using a pectinase (Pectinex Ultra SP-L) at different concentrations (0.2, 0.4 and 0.6 mg/kg), temperatures (25-degrees-C, 35-degrees-C and 45-degrees-C), and for different times (30, 60, 90 and 120 min). Some physico-chemical characteristics of the juice were determined in order to evaluate the quality of the product. Treatment at 45-degrees-C for 120 min at an enzyme concentration of 0.6 mg/kg was selected for highest juice yield (73.14%). The colour parameters L; a; b) fluctuated in intensity between batches of rehydrated material. Juice consistency was found to be stable at 45-degrees-C at the enzyme concentrations used. There was a slight variation in pH among the different treatments. In general, the yield and quality of the juice obtained were affected by treatment temperature, enzyme concentration and maceration time.

引用

页码：55 / 70

页数：16

共 15 条

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