Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice.

The high pectin content in papaya (Carica papaya) causes the juice extraction to be difficult and results in a low yield. This study aims to determine the effect of acidified blanching water and pectinase enzyme pretreatments on the yield, physicochemical properties, and antioxidant activities of the papaya juice. For acidified blanching treatment, papaya cubes (3 cm ) were blanched in water containing 0%, 0.

Influence of post-harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.).

This study was conducted to evaluate consumer profiling of pineapple at five maturity stages using check-all-that-apply (CATA) method and to determine the influence of post-harvest physiological changes on the physical and chemical properties of the pineapple. Nineteen CATA terms describing sensory attributes of pineapples at five maturity stages were generated. Seventy-five consumers were involved in describing the changes in the organoleptic properties of pineapple using CATA questions.

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd () juice.

The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.

Antibacterial activity and mechanical properties of partially hydrolyzed sago starch-alginate edible film containing lemongrass oil.

Edible films were prepared from a mixture of partially hydrolyzed sago starch and alginate (SA). Lemongrass oil (0.1% to 0.