Production of Clarified guava juice using pectinolytic enzymes and fining agents

Abstract

Pink guavas from the Ibiapaba plateau (Serra Grande) in the Ubajara county, CE, Brazil, were used in this work. For clarification of the guava juice, a combination of pectinolytic enzyme and fining agents such as gelatin and baykisol-30 were used. The stability study of the product was done by chemical and physico-chemical determinations at intervals of 30 days during a storage period of 120 days. Sensorial analysis of the product was made just after clarification process and 120 days storage time. The resulting product showed a good stability in regard to the chemical and physico-chemical determinations as well as to the total absence of dimness through the storage period.