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  4. The set of enzymes used for clarification of fruit juices are:

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Q. The set of enzymes used for clarification of fruit juices are:

NTA AbhyasNTA Abhyas 2022

Solution:

The protease treatment resulted in significant reduction of immediate turbidity, but had low clarification impact during the subsequent cold storage. In contrast, pectinase addition exerted a weak effect on immediate turbidity reduction, but effectively decreased the turbidity development during storage.
Bottled juices brought from the market are more clear than homemade juices as they are treated with enzyme pectinase and proteinase which dissolves the fibres present in the juice.