Preparation of lime juice cordial by use of fungal enzymes.

Enzyme concentrate was prepared from a strain of Aspergillus niger and added, in varying concn., to juice expressed from fresh limes. The liquid was kept at 25-28 degree C for 72 h, after which time the enzyme activity was determined by estimating the pectin content of different samples. It was found that the turbidity of the juice decreased as enzyme concn. was increased, clear juice being obtained at 4% enzyme concn. Enzymatic processing did not affect the flavour or other characteristics of the product. All results are fully tabulated.