Journal article
Effect of enzymatic macerate treatment on rutin content, antioxidant activity, yield, and physical properties of asparagus juice
Journal of food science, Vol.72(4), pp.S267-S271
05/2007
Handle:
https://hdl.handle.net/2376/105497
PMID: 17995789
Abstract
Asparagus is a vegetable with high antioxidant activity. In this research, asparagus juice was produced from fresh asparagus macerate treated with a carbohydrases mixture (Viscozyme) at 37 degrees C for up to 8 h. Rutin content, antioxidant activity, yield, soluble solid content, and color of the produced asparagus juice were determined. The results showed that Viscozyme significantly increased the yield of asparagus juice, especially in the 1st hour, which was higher than control (without Viscozyme treatment), but the juice had significantly less rutin content than control and had higher antioxidant activity than control only in the 1st 2 h. Juice with Viscozyme treatment had significantly higher soluble solid content than control. The greenness of asparagus juice deteriorates quickly for both the Viscozyme group and control. Viscozyme had advantage in producing juice with high yield, antioxidant activity, and soluble solid content in shorter time (2 h) of treatment compared to control.
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Details
- Title
- Effect of enzymatic macerate treatment on rutin content, antioxidant activity, yield, and physical properties of asparagus juice
- Creators
- Ting Sun - Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164, USA. sunwsu@gmail.comJoseph R PowersJuming Tang
- Publication Details
- Journal of food science, Vol.72(4), pp.S267-S271
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- United States
- Identifiers
- 99900546875501842
- Language
- English
- Resource Type
- Journal article