| dc.description.abstract | Cellulase and pectinase are the most common enzymes which used in husk removal of black peppercorn. They can break down pectin and cellulose in shorter time and more safety than other methods. This is the best way because the effective is so high, saving cost and time, no polluted as traditional method. This study applied Viscoenzyme _ L and Pectinex Ultra SP_L, the commercial enzyme, to produce white peppercorn which have high quality, aroma and pungency are improved and safety than traditional methods. While Viscoenzyme_L took 8.5 hours to remove 100% husk in black peppercorn with 2.67% enzyme and dried in 900C for 35 min compare to 9 hours with 5.33% enzyme and dried in 900C for 40 min by Pectinex Ultra SP_L. The piperine in treated peppercorn was 5.3-5.5 higher than in raw material (3.9). The quantitative piperine was highest in peppercorn treated by Viscozyme_L. Viscozyme_L and Pectinex Ultra SP_L did not release Aflatoxin during treatment time. White peppercorn was produced from them can be used as food for human without toxic. All results were testing at QUALITY ASSURANCE & TESTING CENTER 3 (31 Han Thuyen, Dist 1, Ho Chi Minh city, Vietnam). From this research, it can be concluded that Viscoenzyme_L and Pectinex Ultra SP_L can be applied well in white pepper processing industry with high quality, safe production and shorten processing duration than traditional method.
Keywords: enzymes, black peppercorn, cellulose, pectinase, white peppercorn, treatment | en_US |
