Optimization of enzymatic liquefaction of papaya (Carica papaya L.) and jackfruit (Artocarpus heterophyllus Lam.) pulp using response surface methodology.

Chauhan, A. S. and Gul Afroze, S. and Ramesh, M. N. and Yadav, A. R. and Rekha, M. N. and Ramteke, R. S. (2004) Optimization of enzymatic liquefaction of papaya (Carica papaya L.) and jackfruit (Artocarpus heterophyllus Lam.) pulp using response surface methodology. Food Agriculture and Environment, 2 (2). pp. 108-113.

PDF fdagenv2(2)108-113.pdf Restricted to Registered users only Download (153kB)

Abstract

Enzymatic liquefaction of jackfruit and papaya pulp, using a commercial enzyme (pectinase) was investigated and evaluated by response surface methodology. The effect of enzyme concentration, incubation time and hydrolysis temperature were found to be significant in case of jackfruit whereas juice yield in case of papaya was influenced by enzyme concentration and incubation time. In the present study, polynomial equations were derived using multivariate analysis, for predicting the reduction in alcohol insoluble solids and increase in juice yield for jackfruit and papaya respectively. The models were verified experimentally against predicted response and were found to be suitable.

Item Type:	Article
Uncontrolled Keywords:	FRUIT-JUICES; FRUITS-SPECIFIC; GLYCOSIDASES-; PAPAYAS-; PECTIC-ENZYMES; PROCESSING-; JAK-FRUITS; MODELLING-; POLYGALACTURONASES-
Subjects:	600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Users 197 not found.
Date Deposited:	02 Jun 2011 09:54
Last Modified:	28 Aug 2018 06:35
URI:	http://ir.cftri.res.in/id/eprint/7525

Actions (login required)

View Item