[PDF][PDF] Effect of enzyme treatment on the ability to juice extraction and physical-chemical properties of passion fruit juice
The aim of this work is to investigate the effect of enzyme treatment parameters (incubation
temperature, time processing, and enzyme dosage) to the passion fruit juice extract yield.
Simultaneously, the numerical optimization was conducted by Response surface
methodology (RSM) to find out the conditions for enzyme treatment to obtain the best juice
extract yield. Finally, the effect of enzyme treatment on physical-chemical characteristics of
passion fruit juice was evaluated. Results showed that the optimal enzyme treatment …
temperature, time processing, and enzyme dosage) to the passion fruit juice extract yield.
Simultaneously, the numerical optimization was conducted by Response surface
methodology (RSM) to find out the conditions for enzyme treatment to obtain the best juice
extract yield. Finally, the effect of enzyme treatment on physical-chemical characteristics of
passion fruit juice was evaluated. Results showed that the optimal enzyme treatment …
Abstract
The aim of this work is to investigate the effect of enzyme treatment parameters (incubation temperature, time processing, and enzyme dosage) to the passion fruit juice extract yield. Simultaneously, the numerical optimization was conducted by Response surface methodology (RSM) to find out the conditions for enzyme treatment to obtain the best juice extract yield. Finally, the effect of enzyme treatment on physical-chemical characteristics of passion fruit juice was evaluated. Results showed that the optimal enzyme treatment conditions are to add pectinase in passion fruit flesh with pectinase concentration is 249.58 ppm, and to incubate at 49.73 oC for 60 min. Under this condition, juice extraction yield is 0.686 ml/g, the viscosity and vitamin C content are respectively 5 cP and 32.97 mg/100g.
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