TY  - JOUR
T1  - Technical Factors Influencing to Production of Yam Bean Beverage
AU - Minh, N.P. 
JO  - Journal of Engineering and Applied Sciences
VL  - 14
IS  - 1
SP  - 139
EP  - 144
PY  - 2019
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2019.139.144
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2019.139.144
KW  - cellulase
KW  -hemicellulase
KW  -pectinase
KW  -extraction
KW  -beverage
KW  -Yam bean
AB  - Yam bean (<i>Pachyrhizus erosus</i>) 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&deg;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.
ER  -