For the selection of suitable enzymes for the solubilization of onion, degree of solubilization (DS) values were measured. The DS values of Pectinex and Viscozyme were 75.8 and 78.4%, respectively, which indicates they have higher specific activities than Cereflo and Celluclast. The enzyme mixture of Pectinex and Viscozyme (relative ratio of 1:3) had higher DS values and reducing sugar content than Pectinex alone. The enzyme mixture degraded onions with a synergistic effect, solubilizing 85% of the onion. The DS values and reducing sugar content at the optimal condition (pH 4.5 and 45 °C) reached a maximum of 85% and 494.8 mg g-1 of onion, respectively. The DS values and reducing sugar content increased with increasing reaction time, reaching a maximum of 89% and 517.5 mg g-1 of onion, respectively. When cooking pork, onion appeared to be preferable to onion hydrolysate, however there was no significant difference. The sweetness and preference of pork cooked with 3% addition of hydrolysate per gram of pork meat were the highest but those were not different significantly from those cooked with less than 10% addition of hydrolysate per pork meat.
|Number of pages||7|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - 2002 Jan|
- Onion hydrolysate
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering