STUDIES ON PRODUCTION OF SOME JUICES BY USING ENZYMES

Abstract

Enzymatic maceration was applied to produce high quality and quantity of natural peach and tomato juices and their concentrates. The properties of both polygalacturonase (PG) and cellulase whether obtained from commercial (Pectinex ultra SP-L and Novo cellulase) or natural sources (extracted from the tested fruits) were investigated. For obtaining high yield of juice, the enzymatic maceration conditions in terms of enzyme concentra­ tion, both temperature and time of maceration, were considered. As a result, the juice yield of peach and tomato were increased by 42.23-49.96% and 15.31-20.55% respectively. Moreover, enzymatic maceration has led to decrease the viscosity of the treated juices. This in tum aid in having concentrates of juice that exhibit high level of total soluble solids. The concentrates produced from non enzymatic treated peach and tomato juices posses only 15.0 and 14.5 TSS% respectively. However, concentrates derived from the commercial pectinex ultra SP-L, Novo cellulase and natural PG and cellulase treated peach juice posseses 55.0, 41.5, 50.0 and 41.0 TSS% respectively. On the other hand, TSS% the enzymatic treated tomato juice, their concentrates exhibited 76.65, 67.50, 62.00 and 61.85 TSS%. The physico chemical properties of the enzymatic treated juices and their concentrates were also investigated.