Effect of Pectinase Pretreatment on Quality of Hawthorn Instant Crisps

Abstract

In this study, the effects of enzymolysis treatment process on hawthorn instant crisps were investigated, and the optimal process parameters were gained. The results indicated pectinase treatment could significantly decrease the hardness and the tooth stickiness of hawthorn instant crisps, and improved the chewability and the crispness at the technological conditions (treatment time of 3.14 h, a pectinase additive amount of 0.3%).