EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE

Authors : Şükrü KARATAŞ, Dilek Dülger ALTINER, Eda TARİN

Pages : 29-42

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Publication Date : 2016-06-01

Article Type : Research Paper

Abstract :In this study, the effect of two different enzyme, Natuzym DP+ Weiss BioTech:10-A10166 and Rapidase Pac DSM Pac: 414 294 401 on the black carrot juice were investigated for increasing amount of the anthocyanin content. The black carrot juice were previcely heated at 85°C and cooled to 50°C than were added three different enzyme concentrations 25, 50, 75 µg/L for one hour period at 50°C. At end of each experimental work the amount of anthocyanin content were determined by UV spectrophotometric method and compared with initial value. The amount of anthocyanin content was increased from 831 mg/L up to 1337 mg/L and also It was found that the Natuzym DP+ was more effective than Rapidase Pac at 50°C for one hour period
Keywords : Black carrot juice, anthocyanin content, enzyme