INFLUENCE OF ENZYMATIC TREATMENT ON IMPROVING CAROB JUICE EXTRACTION AND QUALITY

This work presents the first report producing a juice from Tunisian carob pods using hot water extraction without and with the addition of cellulase and pectinase extracts. It focused on the physico-chemical characterization of carob pods and raw juice, as well as the effect of enzymatic treatment on juice yield and quality. Enzymatic treatment was carried out by the addition of fungal enzyme extracts during juice processing at different concentrations. The raw carob juice was characterized by high sugars content, but also, high viscosity and turbidity. The enzymatic treatment induced significant decreases in turbidity, viscosity and clarity values, and thus significant increase in juice yield. Enzymatic treatment with pectinase extract was proved efficient to improve the physical quality of carob juice with the maximum yield. Therefore, this study suggests the production of clarified carob juice using pectinase treatment on industrial scale.