Conference Abstract Book

PPP: Pear Pomace with Pectinex Ultra SP-L; PPV: Pear Pomace with Viscozyme ® L; PPfP: Frozen Pear Pomace with Pectinex Ultra SP-L; PPfV: Frozen Pear Pomace with Viscozyme® L 8 & 9 November 2025 10 Pectinex ® Ultra SP-L produced competitive results, particularly in fresh pomace, Viscozyme ® L applied to frozen material emerged as the overall optimal strategy for obtaining sweeter and visually acceptable hydrolysates PPP PPV PPfP PPfV X A =3%, X B =1:2 and X C =4h X A =3%, X B =1:6 and X C =1h X A =3%, X B =1:2 and X C =2.5h X A =1.75%, X B =1:2 and X C =1h Desirability: 0.731 Desirability: 0.599 Desirability: 0.679 Desirability: 0.859 ºBrix 7.9 ºBrix 4.4 ºBrix 7.3 ºBrix 7.4 SUCEQ 12.2 SUCEQ 28.7 SUCEQ 17.4 SUCEQ 17.4 L 54.3 L 56.1 L 58.2 L 57.6 Viscozyme ® L performed better with Frozen Pear Pomace 7th International Conference on Food Science and Technology