Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt

Fruit processing by-products may be re-utilized as prebiotic ingredients to minimize the environmental impact of solid wastes generated from food industries. This study investigated the effects of enzymatic-induced hydrolysis on two types of guava purée by-products, particularly the prebiotic activity after its inclusion in yogurt-making. Commercial cellulase and xylanase were applied together or separately on refiner (the seed-rich fraction), and decanter (the pulp-rich fraction); labelled as 150 XY (xylanase); 150 CE (cellulase), 150 CX (combined cellulase-xylanase), and CT (control, untreated). The hydrolysis extents followed the order of 150 XY