Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
Abstract
Yam bean (Pachyrhizus erosus) is a starchy root and one of most the popular edible roots grown in many parts of Vietnam. Yam bean has high crude fibre content as well as other valuable compositions. Research on yam bean is limited. Therefore, we decided to perform one beverage production from yam bean root. We focused on investigation the effectiveness of enzymatic extraction treated by pectinase, hemicellulase and cellulase to get the best juice recovery. The extracted yam bean juice was then supplemented by sucrose and citric acid to get a specific beverage. We noticed that pH 5.0, 45 min and 40°C were enough for pectinase 0.2%:hemicellulase 0.2%:cellulase 0.2% on the extraction of yam bean fluid. On the consumer palate, yam bean beverage had the best sensory score while being supplemented with 8% sucrose and 0.08% citric acid.
How to cite this article:
N.P. Minh. Technical Factors Influencing to Production of Yam Bean Beverage.
DOI: https://doi.org/10.36478/jeasci.2019.139.144
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2019.139.144