Quality attributes of durian (Durio zibethinus Murr) juice after pectinase enzyme treatment

Durian juice was treated with pectinase enzyme at different concentrations (0, 0.025, 0.05, 0.075 and 0.1%). The incubation times were from 1-3 hour. The effects of different enzyme treatment and duration of incubation on various parameters (e.g., juice yield, pH, total soluble solids, viscosity, color and sensory evaluation) were investigated. The juice was fourel to be light yellow in color similarly to soy bean milk. The results indicated that the juice yield was increased by 35% when the pectinase enzyme was used. There was significant increased in degree of Brix and significant decrease in viscosity, L* and hue values. Sensory evaluation results showed that the juice treated with 0.05% enzyme concentration and 3 hour incubation time was the most preferred by the panelists.