Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced by Aspergillus japonicus 586

Table 1

Effect of crude enzyme extract produced by Aspergillus japonicus 586 on the chemical composition of juices cupuaçu (Theobroma grandiflorum Schum).

Juice characteristics	Not incubated		Incubated
	Juice (water)	Juice (enzyme extract)	Juice (water)	Juice (enzyme extract)
pH	3.0	2.9	3.0	2.9
Titratable acidity (%)	0.92±0.02	1.04±0.02	0.70±0.01	0.92±0.01
Ascorbic acid (mg%)	13.87±0.32	14.11±0.31	5.44±0.20	8.1±0.02
Soluble solids (°Brix)	6.6±0.13	6.6±0.13	6.8±0.13	7.1±0.14
Brix/acidity ratio	7.17±0.01	6.35±0.09	9.71±0.20	7.72±0.33
Reducing sugars (%)	0.49±0.03	0.58±0.03	0.61±0.01	1.09±0.08
Nonreducing sugars (%)	1.83±0.01	1.73±0.01	1.34±0.22	1.05±0.13