The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice

Abstract

The effects of homogenisation, stabiliser (Mexpectin) and amyla.se individually and in two-factor combinations on the mean cloudiness during storage of sweetened, pasteurised passion fruit juice were investigated. Addition of stabiliser alone ( ;?; 0.3%) or in combination with amylase gave higher cloudiness than that of the control sample. Cloudiness increased with increase in stabiliser level. Homogenisation and addition of amylase, individually or in combination, lowered cloudiness with treatment before pas¬teurisation yielding higher cloudiness than treatment after pasteurisation. Increase in honiogenisation pressure decreased cloudiness. Homogenisation + stabiliser treatment did not change cloudiness. The highest cloudiness 'was obtained by using stabiliser alone at 0.5%