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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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    Abstract - Issue Jul 2021, 42 (4)                                     Back


nstantaneous and historical temperature effects on a-pinene

Optimization of enzymatic clarification of sapota (Achras sapota L.) juice using response surface methodology

 

M. Baskar* and G. Hemalatha 

Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 014, India

*Corresponding Author Email : baskar.fsn@gmail.com

 

 

Received: 24.12.2020                                                                       Revised: 25.02.2021                                             Accepted: 03.03.2021

 

 

 

Abstract

Aim: The present study aimed to develop enzymatic clarified sapota (Achras sapota L.) juice beverage under optimized conditions for future scale up.

Methodology: In this study, the ripened sapota fruits PKM 1 variety were ground to pulp and pulp was mixed with 0.05-0.15% pectinase enzyme and incubated at 35oC-45oC for 30-120 min. After incubation period the enzyme was deactivated by placing the pulp in warm water bath at 90oC for 3 min. Optimal enzymatic clarified juice was produced by pectinase enzyme by response surface methodology.

Results: The absorbance values decreased with increasing incubation time at fixed temperature. Incubation time showed a significant and p<0.05 negative effect on L* value at linear terms. At fixed temperature, the L* value increased with increasing enzyme concentration. Significant regression models proved that the changes in clarity, juice yield and colour (L*values) when compared to the independent variables demonstrated, coefficient of determination, R2 greater than 0.8.      

Interpretation: Optimization conditions like minimum clarity, maximum juice yield and maximum color (L* value) can be applied in the production of sapota juice for commercial use.       

Key words: Achras sapota, Clarified juice, Pectinase enzyme, Response surface methodology

 

 

 

 

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