ENZYME TREATMENT AND CONCENTRATION OF GUAVA PULP

In the case of fruit juices a reduction in transport costs can be achieved by shipping concentrates of these products instead of single strength juices.

Relative to other fruit juices and purees, guava puree has a high viscosity which limits the degree of concentration obtainable by conventional evaporation techniques.

In this investigation the effectiveness of various commercial enzyme preparations to reduce the viscosity of guava puree was studied.

Concentration of guava puree treated with pectolytic enzymes with three different types of evaporators was carried out, with and without flavour stripping.
The effect of enzyme treatment and concentration on the composition of the concentrates were determined.

Means of restoring cloud stability to nectars reconstituted from the concentrate as well as the sensory quality of these nectars were also investigated.

International Symposium on Fruit & Vegetables for Processing

J.E. Brekke, H.J.P. Redelinghuys, P.A. Torline, I. Weinert, A.J. Viljoen, P.J. van Wyk

https://doi.org/10.17660/ActaHortic.1986.194.25