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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3059

Title: Use of Saccharomyces Cerevisiae (ATCC 52712) as a source of pectolytic enzyme to facilitate pineapple juice extraction
Authors: Ameko, Edmund
Issue Date: 22-Feb-1999
Series/Report no.: 2648;
Abstract: Treatment of Pineapple (Cayenne var.,) mash with a crude pectic enzyme extract prepared from S. cerevisiae (ATCC 52712) resulted in lower mash viscosities and lower juice viscosities compared to an untreated control. This further led to increased rates of release of free-run juice, increased yields of free-run juice, decreased yields of press juice, increased total yields of juice, and decreased moisture contents of the waste cakes, more than the control. Forty milligrams of the yeast enzyme was required per 200g mash and the mixture held for 30mins to facilitate the extraction of the juice. The effectiveness of the yeast enzyme in facilitating the extraction of the juice was compared to that of a standard commercial pectic enzyme. The rate of release of free-run juice, the yield of free- run juice, and the total yield of juice from the standard enzyme treatment were significantly greater (P≥0.05) than those from the yeast enzyme treatment. The yield of press juice and the moisture content of the waste cake from the standard enzyme treatment were significantly less (P≤0.05) than those from the yeast enzyme treatment. The juice from the standard, yeast enzyme treatment and the control were not significantly different in pH, % acidity, and total soluble solids content. The yellow colour of the juice from the standard, and that from the yeast enzyme treatment were both significantly more intense (P≥0.05) than that of the control. There was no significant difference between the intensity of yellow colour of the juice from the standard and that from the yeast enzyme treatment. The juice from the standard, yeast enzyme treatment, control, and a commercial brand Pineapple juice were not significantly different in taste, aroma, cloudiness and overall acceptability to a trained sensory panel. The colour of the commercial brand Pineapple juice was significantly more acceptable (P≥0.05) to the panel than the other samples, followed by the standard. However, there was no significant difference between the acceptability of the juice from the control and that from the yeast enzyme treatment. On a price equivalent basis, it was 24.86 times more cost effective using the pectic enzyme of. cerevisiae (ATCC 52712) to facilitate the extraction of Pineapple juice than it was using the standard enzyme. The pectic enzyme from cerevisiae (ATCC 52712) could therefore be used to facilitate the extraction of Pineapple juice without having any adverse effect on the quality or price of the juice.
Description: A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science in Food Science and Technology, 1999
URI: http://hdl.handle.net/123456789/3059
Appears in Collections:College of Science

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