Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 11 | Page No.: 1806-1813
DOI: 10.3923/pjn.2009.1806.1813
Optimization of Processing Parameters for Cloudy Passion Fruit Juice Processing Using Pectolytic and Amylolytic Enzymes
Mugwiza Telesphore and Qian He

Abstract:
The effects of Pectinex Ultra SP-L concentration, Amylase AG XXL concentration, incubation temperature, pH and incubation time on juice yield, turbidity and viscosity of cloudy passion fruit juice were studied. Enzyme-treated passion fruit pulp sample showed increase in juice yield and turbidity with reduction in viscosity. Response Surface Methodology (RSM) was employed to optimize the hydrolysis conditions for production of cloudy passion fruit juice using enzymatic hydrolysis. The coefficient of determination (R2 values) for juice yield, turbidity and viscosity were greater than 0.900. Statistical analysis showed that Pectinex ultra SP-L concentration, Amylase AG XXL concentration, incubation temperature, pH and incubation time had effect at linear, square and interactive level on yield, turbidity and viscosity. Under the optimum conditions, juice yield extracted from enzyme treated passion fruit pulp was 95.02%, with turbidity 724 NTU and viscosity 1.84cP corresponding to the increase in yield and turbidity by 23% and 31.63% respectively with 0.56 cP decrease in viscosity.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives
How to cite this article:

Mugwiza Telesphore and Qian He, 2009. Optimization of Processing Parameters for Cloudy Passion Fruit Juice Processing Using Pectolytic and Amylolytic Enzymes. Pakistan Journal of Nutrition, 8: 1806-1813.

DOI: 10.3923/pjn.2009.1806.1813

URL: https://scialert.net/abstract/?doi=pjn.2009.1806.1813

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom