Stability of the clarified cajá fruit juice (Spondias lutea L.) processed by pectinolytic enzymes and fining agents

• Autor(a) principal: Valença da Silva, Antônio de Pádua
• Data de Publicação: 1998
• Outros Autores: Arraes Maia, Geraldo, Francelino de Oliveira, Gerardo Sérgio, de Figueiredo, Raimundo Wilane, Montenegro Brasil, Isabella
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5014
• topic: processing; enzyme; processamento; enzima

Cajá fruits (Spondias lutea L.) from Maranguape plateau, State of Ceará, in full maturity stage, were processed at pilot-scale level in order to obtain clarified juice using pectinolytic enzymes and fining agents. For pulpy juice extraction it was added 120 ppm of Pectinex Ultra SP-L to the pulp and afterwards 500 ppm of Pectinex AR to the extracted juice. After conclusion of enzymatic treatment, 400 ppm of powder culinary gelatin and 500 ppm of Baykyisol-30 were introduced to the pulpy juice for clarification. The clarified juice was preserved by the hot-fill method and stored at 25ºC for 120 days. Physical-chemical and chemical analysis were accomplished in the clarified cajá fruit juice in each 30 days during the storage period and showed that the juice remained stable regarding haze and sediment formation. The sensorial analysis (Characteristics Profile Method) regarding to flavour, colour, appearance and juice body classified the juice as of good and very good acceptance. The general acceptance index of the product showed an average percentage of 75.6%.