Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32578
Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice

Authors: Ndidi F. Amulu, Calistus N. Ude, Patrick E. Amulu, Nneka N. Uchegbu


The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice.

Keywords: Clarification, pawpaw, pineapple, viscosity, vitamin C.

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1628


[1] F. Vaillant, P. Millan, G. O`Brein, M. Dornier, M. Decloux, and M. Reynes, “Cross flow micro filtration of passion fruit juice after partial enzymatic liquefaction,” Journal of Food Engineering, vol. 42, pp. 215-224, 1999
[2] A. G. Liew Abdullah, N. M. Sulaiman, M. K. Aroua, and M. J. Megat Mohd Noor, “Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme,” Journal of Food Engineering, vol. 81, pp. 65-71, 2007.
[3] D. R. Kashyap, P. K. Vohra, S. Chopre, and R. Tewari, “Applications of pectinases in the commercial sector: a review,”Bioresource Technology, vol. 77, pp. 215-227, 2001
[4] S. Alvarez, R. Alvarez, F. A. Riera, and J. Coca, “Influence of depectinization on mixed fruit juice ultrafiltration,” Colloids and Surfaces A: Physciochemical and Engineering Aspects, pp. 138, 377-382, 1998.
[5] J. W. Baumann, “Application of enzymes in fruit juice technology,” In G. G. Birch, N. Blakebrough and K. J. Parker (Eds.) Enzymes and Food Processing, pp. 129-147, Applied Science Publication, 1981.
[6] C. Grassin, and P. Fauquembergue, “Application of pectinases in beverages”. (Eds.), Pectins and pectinases, Elsevier Science B.V., pp. 453-456, 1996.
[7] A. Kilara, Enzymes and their uses in the processed apple industry: a review. Process Biochemistry, pp. 23, 35-41, 1982.
[8] V. Saisha, and B. Shashidhar, “Optimization studies on enzymatic clarification of mixed fruit juices,” International Journal of Latest Trends in Engineering and Technology, vol. 5(2), pp. 161-165, 2015.
[9] R. Moyle, D. J. Fairbairn, J. Ripi, M. Crowe, and J. R. Botella, “Developing pineapple fruit has a small transcriptome dominated by metallothionein,”Journal of Experimental Botany, vol. 56(409), pp. 101–112, 2005.
[10] S. Awe, K. I. T. Eniola and T. M. Kayode-Ishola “Proximate and mineral composition of locally produced pawpaw and banana wine.” American Journal of Research Communication, 1(12), pp. 388- 397, 2013.
[11] G.E. Nwofia, and P. Ojimelukwe “Variability in proximate, mineral and vitamin content of Carica papaya (L.) leaves, fruit pulp and seeds,” International Journal of Medicinal Aromatic Plants, vol. 2(1), pp. 90–96, 2012.
[12] G. E. Nwofia, and Q. U. Okwu, “Studies on nutritive characteristics and variability in pawpaw (Carica papaya L.),”Pakistan Journal of Nutritional, vol. 11(10), pp. 859–864, 2012.
[13] P. B. Ayoola and A. Adeyeye, “Phytochemical and nutrient evaluation of Carica papaya (pawpaw) leaves,” International Research on Agricultural Science, vol. 5(3), pp. 325–328, 2010.
[14] S. M. O. Lan, M. Passos, and J. D. Fontana “Bixin and alpha cyclodextrin inclusion complex and stability test,” Process Biochemistry, vol. 40, pp. 865-872, 2005.
[15] P. K. Wang, S. Yusof, H. M. Ghazali, and Y. Cheman, “Optimization of hot water extraction of Roselle Juice using response surface methodology: A comparative study with other extraction method,” Journal of Food Agriculture, vol. 83, pp. 1273-1278, 2003.
[16] AOAC (2005). Official methods of analysis of the Association of Official Analytical Chemists, 18th ed., AOAC International, Gaithersburg, MD, USA, Official Method 2005.08: William Horwitz and George W. Latimer, Jr., Editors.