This paper aims to study the effect of storage on enzyme liquefied papaya juice concentrate. Papaya pulp was liquefied using pectinase enzyme for juice extraction. The enzyme liquefied juice was subjected to concentration process by adopting Single Effect Tubular Evaporator (SETE) at 50°C with 24 inches vacuum. The Papaya Juice Concentrate (PJC), 68°brix was packed in high density polyethylene (HDPE) jars (200 g capacity) by leaving one inch head space and packed PJC jars were stored at various temperatures such as room temperature (RT, 29±1°C), low temperature (LT, 4°C) and frozen storage temperature (FT, -18°C). The PJC samples were analyzed for physicochemical characteristics and microbial load at 15 days intervals using methods reported in the literature. During storage, the PJC samples stored at RT showed significant increase in L, a and b values and browning as compared to LT and FT, while slight change in carotenoid content was observed. At the end of one month storage, the microbial counts (colony-forming unit/g) like total plate counts, yeast and molds counts and Staphylococcus counts in the PJC samples were low and Escherichia coli was absent. The study showed that enzymatic liquefaction can be used for better juice extraction from papaya and PJC prepared from this juice was physicochemically and microbiologically stable at various temperatures for one month.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 3) |
| DOI | 10.11648/j.jfns.20150303.12 |
| Page(s) | 90-97 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Enzyme Liquefaction, Concentrate, Temperature, Quality Evaluation, Papaya Juice
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APA Style
B. V. Vishal, A. S. Chauhan, M. N. Rekha, P. S. Negi. (2015). Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures. Journal of Food and Nutrition Sciences, 3(3), 90-97. https://doi.org/10.11648/j.jfns.20150303.12
ACS Style
B. V. Vishal; A. S. Chauhan; M. N. Rekha; P. S. Negi. Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures. J. Food Nutr. Sci. 2015, 3(3), 90-97. doi: 10.11648/j.jfns.20150303.12
AMA Style
B. V. Vishal, A. S. Chauhan, M. N. Rekha, P. S. Negi. Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures. J Food Nutr Sci. 2015;3(3):90-97. doi: 10.11648/j.jfns.20150303.12
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Download@article{10.11648/j.jfns.20150303.12,
author = {B. V. Vishal and A. S. Chauhan and M. N. Rekha and P. S. Negi},
title = {Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {3},
pages = {90-97},
doi = {10.11648/j.jfns.20150303.12},
url = {https://doi.org/10.11648/j.jfns.20150303.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.12},
abstract = {This paper aims to study the effect of storage on enzyme liquefied papaya juice concentrate. Papaya pulp was liquefied using pectinase enzyme for juice extraction. The enzyme liquefied juice was subjected to concentration process by adopting Single Effect Tubular Evaporator (SETE) at 50°C with 24 inches vacuum. The Papaya Juice Concentrate (PJC), 68°brix was packed in high density polyethylene (HDPE) jars (200 g capacity) by leaving one inch head space and packed PJC jars were stored at various temperatures such as room temperature (RT, 29±1°C), low temperature (LT, 4°C) and frozen storage temperature (FT, -18°C). The PJC samples were analyzed for physicochemical characteristics and microbial load at 15 days intervals using methods reported in the literature. During storage, the PJC samples stored at RT showed significant increase in L, a and b values and browning as compared to LT and FT, while slight change in carotenoid content was observed. At the end of one month storage, the microbial counts (colony-forming unit/g) like total plate counts, yeast and molds counts and Staphylococcus counts in the PJC samples were low and Escherichia coli was absent. The study showed that enzymatic liquefaction can be used for better juice extraction from papaya and PJC prepared from this juice was physicochemically and microbiologically stable at various temperatures for one month.},
year = {2015}
}
TY - JOUR T1 - Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures AU - B. V. Vishal AU - A. S. Chauhan AU - M. N. Rekha AU - P. S. Negi Y1 - 2015/04/03 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150303.12 DO - 10.11648/j.jfns.20150303.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 90 EP - 97 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150303.12 AB - This paper aims to study the effect of storage on enzyme liquefied papaya juice concentrate. Papaya pulp was liquefied using pectinase enzyme for juice extraction. The enzyme liquefied juice was subjected to concentration process by adopting Single Effect Tubular Evaporator (SETE) at 50°C with 24 inches vacuum. The Papaya Juice Concentrate (PJC), 68°brix was packed in high density polyethylene (HDPE) jars (200 g capacity) by leaving one inch head space and packed PJC jars were stored at various temperatures such as room temperature (RT, 29±1°C), low temperature (LT, 4°C) and frozen storage temperature (FT, -18°C). The PJC samples were analyzed for physicochemical characteristics and microbial load at 15 days intervals using methods reported in the literature. During storage, the PJC samples stored at RT showed significant increase in L, a and b values and browning as compared to LT and FT, while slight change in carotenoid content was observed. At the end of one month storage, the microbial counts (colony-forming unit/g) like total plate counts, yeast and molds counts and Staphylococcus counts in the PJC samples were low and Escherichia coli was absent. The study showed that enzymatic liquefaction can be used for better juice extraction from papaya and PJC prepared from this juice was physicochemically and microbiologically stable at various temperatures for one month. VL - 3 IS - 3 ER -
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