Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
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Narendra Shah
Litchi pulp was treated with various concentration levels of hydrolytic enzymes viz. pectinase (0-0.133%w/w), cellulase (0-0.266%w/w) and hemicellulase (0-0.20%w/w) for different durations (30-150 min) at 45°C. The effect of enzyme treatment conditions was studied on yield, clarity, apparent viscosity and total soluble solids (TSS) of juice obtained from the pulp. The optimum process conditions were determined by employing a second order central composite rotatable design in combination with response surface methodology. Yield, clarity and TSS of juice were found to increase and apparent viscosity was found to decrease significantly by enzymatic treatment. The optimum conditions for enzymatic treatment of pulp obtained after a 2 sided desirability function with the responses juice yield, clarity and TSS to be maximized and viscosity to be minimized were 0.076% (w/w) pectinase, 0.138% (w/w) cellulase, 0.107% (w/w) hemicellulase and incubation time of 106.5 min. The predicted values for juice yield, clarity, viscosity and TSS under optimized conditions were 77.19 %, 93.53%, 1.359mPa s and 19.68°brix which showed a good agreement with the experimental values under the same set of conditions.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
Articles in the same Issue
- Article
- Time Dependent Rheological Characteristics of Pineapple Jam
- A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
