Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 2000 Comparative Efficacy and Quality Characterizatin of Mayhaw (Crataegus Opaca) Juice Extraction. Alfred Francois Trappey II Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Trappey, Alfred Francois II, "Comparative Efficacy and Quality Characterizatin of Mayhaw (Crataegus Opaca) Juice Extraction." (2000). LSU Historical Dissertations and Theses. 7304. https://digitalcommons.lsu.edu/gradschool_disstheses/7304 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 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Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6* x 9" black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. Bell & Howell Information and Learning 300 North Zeeb Road. Ann Arbor, Ml 48106-1346 USA 800-521-0600 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. COMPARATIVE EFFICACY AND QUALITY CHARACTERIZATION OF MAYHAW (CRATAEGUS OP ACA) JUICE EXTRACTION A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science by Alfred F. Trappey, II B.S., Louisiana State University, 1977 M 3 A , Louisiana State University, 1980 August, 2000 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. UMI Number 9984372 UMI* UMI Microform9984372 Copyright 2000 by Bell & Howell Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. Bell & Howell Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. ACKNOWLEDGMENTS My deepest appreciation goes to my wife, Ann; my son Francois; and my daughter Elise, for their love and encouragement throughout my work on this degree. I thank them for their patience and understanding of my long hours and missed time together these past two years. * *i , Reproduced with permission of the copyright owner. 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TABLE OF CONTENTS ACKNOWLEDGMENTS ............................................................................................. ii LIST OF TABLES........................................................................................................ v LIST OF FIGURES.....................................................................................................viii ABSTRACT..................................................................................................................xi CHAPTER L UTILIZATION OF MAYHAW (CRATAEGUS OP AC A) FRUIT IN COMMERCIAL JUICE PROCESSING Introduction............................................................................................1 Fruit Juice Extraction .............................................................................7 Press Types Used in Fruit Juice Extraction ...........................................12 Statement of Problem ........................................................................... 17 B. DETERMINING OPTIMAL USE LEVEL OF COMMERCIAL PECTOLYTIC ENZYME FOR JUICE EXTRACTION Introduction ..........................................................................................19 Materials and Methods .........................................................................26 Results and Discussion .........................................................................32 Conclusion ........................................................................................... 40 ID. COMPARATIVE EFFICACY AND QUALITY CHARACTERIZATION OF JUICE EXTRACTION METHODS UTILIZING FRESH ‘TEXAS STAR’ MAYHAW FRUIT Introduction ......................................................................................... 42 Mayhaw Fruit Morphology and Composition....................................... 45 Materials and Methods .........................................................................48 Results and Discussion ......................................................................... 56 Conclusion ............................................................................................72 IV. COMPARATIVE EFFICACY AND QUALITY CHARACTERIZATION OF JUICE EXTRACTION METHODS UTILIZING PREVIOUSLY FROZEN ‘TEXAS STAR’ MAYHAW FRUIT Introduction ......................................................................................... 76 Materials and Methods ......................................................................... 80 Results and Discussion ......................................................................... 88 Conclusion ............................................................................................96 V. COMPARISON OF FRESH AND FROZEN MAYHAW FRUIT BY EXTRACTION METHODS Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Introduction ......................................................................................... 99 Results and Discussion ....................................................................... 100 Conclusion ..........................................................................................116 VL ACCEPTANCE OF MAYHAW (CRATAEGUS OPACAI JUICE BLENDED WITH MUSCADINE (V m S ROTUNDIFOLIA MICHX/i GRAPE JUICE Introduction ........................................................................................119 Materials and Methods ........................................................................122 Results and Discussion ....................................................................... 127 Conclusion .......................................................................................... 133 Vn. CONCLUSION ..............................................................................136 REFERENCES............................................................................................... 141 VITA............................................................................................................ 153 hr Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. LIST OF TABLES Table 1.1. Average sugar and nonvolatile add compositional profile of three mayhaw (iCrataegus opaca, Crataegus aestivalis, and Crataegus rufitla) species..........................................................................6 Table 1.2. Proximate analysis of fresh and frozen Texas Star’ mayhaw (C. opaca Hook, and Am.) fruit prior to processing .................................7 Table 1.3. Percent extraction efficacy achieved by press-types, commonly employed in fruit juice extraction .............................................................................13 Table 2.1 Effect of a commercial pectolytic enzyme (0.2% w/w) on percent juice yield from several plum cultivars ............................................................. 21 Table 2.2 Extraction efficacy of a pectolytic enzyme on mayhaw fruit juice yidd using seven levels of enzyme concentration and two fruit pulp temperatures............................................................................ 32 Table 2.3 Comparison of total soluble solids of Texas Star1 mayhaw juice from two extraction processes and treated with seven concentrations of pectolytic enzymes.................................................................................................. 34 Table 2.4 Comparison of CIE* color values of pectolytic enzyme treated Texas Star* mayhaw fruit pulp varied with extraction temperature (CND1 and CND2) and enzyme concentration at seven treatment levels ...................................36 Table 2.S CIE L* color-values of pectolytic enzyme treatments applied to Texas Star’ mayhaw fruit pulp as an aid to juice extraction