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Vol. 7, Issue 11 (2018)

Impact of enzymatic treatment on physicochemical properties of various vegetable juices

Author(s):
M Surendar Reddy, Attar Singh Chauhan and Srinivas Maloo
Abstract:
This study was aimed to compare Juice yield and Physico chemical properties of seven different Vegetable juices (Carrot, beet root, Pumpkin, Cucumber, Tomato, Ivy Gourd and Bottle Gourd), which were prepared both in conventional pressing & liquefied enzymatic treatment (Pectinase) process. Physico chemical properties like Total soluble solids, Titratable acidity, pH, Viscosity, and Yield of seven vegetable Juices were determined in both liquefied enzyme and non-enzyme treated juices. Yield of Juice and significant favor of Physico chemical properties was high in Enzyme Treated Juices when compared to Non-Enzyme Treated vegetable Juices.
Pages: 318-323  |  631 Views  182 Downloads


The Pharma Innovation Journal
How to cite this article:
M Surendar Reddy, Attar Singh Chauhan, Srinivas Maloo. Impact of enzymatic treatment on physicochemical properties of various vegetable juices. Pharma Innovation 2018;7(11):318-323.

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