Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-02.html
THE INFLUENCE OF SELECTED ENZYMATIC PREPARATIONS ONTO THE YIELD AND CHEMICAL COMPOSITION OF ROOT PARSLEY JUICE.
Janusz Kalbarczyk, Ewa Jabłońska-Ryś
This paper presents a method of juice production from two varieties of root parsley with the use of enzymatic preparations. Two preparations PECTINEX BE and ROHAPECT D5-L were used in the study. Yield and chemical composition of juices as a function of the kind and/or dose of each preparation were examined. It was found that the PECTINEX BE offers better effects in comparison to the ROHAPECT preparation. Higher yields of juice were obtained from parsley of the FAKIR variety. This juice exhibited higher contents of dry matter, extract and total carbohydrates. The results of statistical analysis have shown that an increase of enzymatic preparations did not always result in the significant increase of yield of juice and contents of its selected chemical compounds.
Key words: parsley, enzyme, vegetable juices.