Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Hesham AE

Hesham AE

12622 Cairo

  • Research Article
    Effect of Incubation, Enzymes and Thermal Pre-treatments on the Quality of Pumpkin Juice
    Author(s): Hesham AE and Manal FSHesham AE and Manal FS

    Incubating fresh pumpkin (Cucurbita pepo L.) vegetable slices treated with thermal pre-treatments and a commercial exogenous enzyme preparation cellulase and α-amylase produced a pumpkin juice. HPLC was also carried out to fractionate the major sugar component found in fresh and treated pumpkin juice. Sucrose was the major sugar of the pumpkin juice which hydrolysis during water and steam blanching and cellulase enzyme pretreatments to glucose and fructose. Results concluded that the incubated pumpkin have the lowest WIS and water content compared to the fresh pumpkin juice without treatment. No pectin-methyl-esterase (PME) activity was found in water, steam and enzymes pre-treatments of pumpkin juice compared with the fresh pumpkin juice without treatment. It was found that the yield was increased in water blanching, followed by cellulase addition and then steam blanching. The .. Read More»
    DOI: 10.4172/2155-9600.1000371

    Abstract PDF

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