Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice

Detalhes bibliográficos
Autor(a) principal: Cardoso, Marisa Helena
Data de Publicação: 1999
Outros Autores: de Menezes, Hilary Castle, Jackix, Marisa de Nazaré Hoelz, Gonçalves, Elisabeth Borges
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/5261
Resumo: The effect of the clarifier enzymatic complexes Clarex and CEC1-CTAA, used in the proportion 0.03% v/w in industrialized banana (Musa cavendishii) pulp, at the conditions of gentle hydrolysis 40 degree Celsius, 15 minutes, was observed to determine the quality here represented by indicators such as yield, viscosity, Brix, pH, centesimal composition, counts of moulds and yeasts and of mesophilics, and sensorial properties of color, aroma, flavor and body by both clarified banana juices. The juice clarified by Clarex was significantly (p < 0.01) more yellow, less grey, less opaque and less viscous than that obtained with CEC1-CTAA. There was no significant difference between the means of aroma of fresh banana and flavor in these juices. Furthermore, the values obtained for flavor for both juices were judged good (6.72 and 6.05 for the juices clarified with Clarex and CEC1- CTAA, respectively), because they were up the middle of the scale (from 0 to 10).
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spelling Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juiceEfeito dos complexos enzimáticos clarificantes Clarex e CEC1-CTAA sobre a qualidade do suco de bananapectinases; juice processingpectinases; processamento do sucoThe effect of the clarifier enzymatic complexes Clarex and CEC1-CTAA, used in the proportion 0.03% v/w in industrialized banana (Musa cavendishii) pulp, at the conditions of gentle hydrolysis 40 degree Celsius, 15 minutes, was observed to determine the quality here represented by indicators such as yield, viscosity, Brix, pH, centesimal composition, counts of moulds and yeasts and of mesophilics, and sensorial properties of color, aroma, flavor and body by both clarified banana juices. The juice clarified by Clarex was significantly (p < 0.01) more yellow, less grey, less opaque and less viscous than that obtained with CEC1-CTAA. There was no significant difference between the means of aroma of fresh banana and flavor in these juices. Furthermore, the values obtained for flavor for both juices were judged good (6.72 and 6.05 for the juices clarified with Clarex and CEC1- CTAA, respectively), because they were up the middle of the scale (from 0 to 10).Neste trabalho foi observado o efeito dos complexos enzimáticos clarificantes Clarex e CEC1-CTAA, adicionados na proporção de 0,03% v/p sobre purê de banana (Musa cavendishii), em condições amenas de hidrólise (40oC, 15 minutos) visando determinar a qualidade, aqui representada pelos indicadores: rendimento; viscosidade; Brix; pH; composição centesimal; contagens de bolores e leveduras e de mesófilos, e propriedades sensoriais de cor, aroma, sabor e corpo dos sucos de banana clarificados. O suco clarificado com Clarex apresentou-se significativamente (p < 0,01) mais amarelo, menos cinza, menos opaco e menos viscoso do que o obtido com CEC1-CTAA. Não houve diferença significativa entre as médias de aroma de banana fresca e sabor nesses sucos. Além disso, os valores obtidos quanto a sabor, de ambos os sucos, foram considerados bons (6,72 e 6,05 com referência a sucos clarificados com Clarex e CEC1-CTAA, respectivamente), apresentando-se superiores ao centro da escala empregada, que variou de 0 a 10.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCardoso, Marisa Helenade Menezes, Hilary CastleJackix, Marisa de Nazaré HoelzGonçalves, Elisabeth Borges1999-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/5261Pesquisa Agropecuaria Brasileira; v.34, n.5, maio 1999; 849-854Pesquisa Agropecuária Brasileira; v.34, n.5, maio 1999; 849-8541678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/5261/2453info:eu-repo/semantics/openAccess2010-06-30T13:20:03Zoai:ojs.seer.sct.embrapa.br:article/5261Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2010-06-30T13:20:03Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
Efeito dos complexos enzimáticos clarificantes Clarex e CEC1-CTAA sobre a qualidade do suco de banana
title Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
spellingShingle Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
Cardoso, Marisa Helena
pectinases; juice processing
pectinases; processamento do suco
title_short Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
title_full Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
title_fullStr Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
title_full_unstemmed Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
title_sort Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice
author Cardoso, Marisa Helena
author_facet Cardoso, Marisa Helena
de Menezes, Hilary Castle
Jackix, Marisa de Nazaré Hoelz
Gonçalves, Elisabeth Borges
author_role author
author2 de Menezes, Hilary Castle
Jackix, Marisa de Nazaré Hoelz
Gonçalves, Elisabeth Borges
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Cardoso, Marisa Helena
de Menezes, Hilary Castle
Jackix, Marisa de Nazaré Hoelz
Gonçalves, Elisabeth Borges
dc.subject.por.fl_str_mv pectinases; juice processing
pectinases; processamento do suco
topic pectinases; juice processing
pectinases; processamento do suco
description The effect of the clarifier enzymatic complexes Clarex and CEC1-CTAA, used in the proportion 0.03% v/w in industrialized banana (Musa cavendishii) pulp, at the conditions of gentle hydrolysis 40 degree Celsius, 15 minutes, was observed to determine the quality here represented by indicators such as yield, viscosity, Brix, pH, centesimal composition, counts of moulds and yeasts and of mesophilics, and sensorial properties of color, aroma, flavor and body by both clarified banana juices. The juice clarified by Clarex was significantly (p < 0.01) more yellow, less grey, less opaque and less viscous than that obtained with CEC1-CTAA. There was no significant difference between the means of aroma of fresh banana and flavor in these juices. Furthermore, the values obtained for flavor for both juices were judged good (6.72 and 6.05 for the juices clarified with Clarex and CEC1- CTAA, respectively), because they were up the middle of the scale (from 0 to 10).
publishDate 1999
dc.date.none.fl_str_mv 1999-05-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5261
url https://seer.sct.embrapa.br/index.php/pab/article/view/5261
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5261/2453
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.34, n.5, maio 1999; 849-854
Pesquisa Agropecuária Brasileira; v.34, n.5, maio 1999; 849-854
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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