Articles
APPLICATION OF ENZYMES FOR JICAMA PULP TREATMENT IN JUICE PRODUCTION
Article number
943_42
Pages
303 – 306
Language
English
Abstract
The jicama (Pachyrhyzus erosus L.) is a leguminous root, which is produced in many tropical and subtropical areas.
It contains glucids, different amino acids, vitamins and minerals.
Until present, commercial foods from Jicama have not appeared in our country.
Enzymatic treatment of raw material is a well-known technique for increasing the extraction yield in fruit and vegetable processing.
The aim of this work is to investigate effects of enzymatic treatment of jicama pulp on the extraction yield, and sugar content in the jicama juice processing.
The extraction yield was 61,7% when jicama pulp was treated with the mixture of cellulase and hemicellulase.
Jicama juice could be used to produce original juice, soft drink and fermentation.
It contains glucids, different amino acids, vitamins and minerals.
Until present, commercial foods from Jicama have not appeared in our country.
Enzymatic treatment of raw material is a well-known technique for increasing the extraction yield in fruit and vegetable processing.
The aim of this work is to investigate effects of enzymatic treatment of jicama pulp on the extraction yield, and sugar content in the jicama juice processing.
The extraction yield was 61,7% when jicama pulp was treated with the mixture of cellulase and hemicellulase.
Jicama juice could be used to produce original juice, soft drink and fermentation.
Authors
Nguyen Le Phuong Lien
Keywords
jicama (Pachyrhyzus erosus L.), enzyme treatment
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