Advances in Food Science and Engineering

Download PDF (470 KB) PP. 81 - 93 Pub. Date: June 22, 2017

DOI: 10.22606/afse.2017.12004

• P. R. Davara^*
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India
• A. K. Varshney
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India
• V. A. Naliapara
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India
• V. P. Sangani
  Dept. of Processing and Food Engg., College of Agril. Engg. and Technology, Junagadh Agricultural University, Junagadh, Gujarat, India

Raw juice of prickly pear is viscous and turbid in nature. The clarity of such juice can be improved through enzymatic clarification. An experiment was conducted to standardize the process parameters for clarification of prickly pear juice using pectinase enzyme. Experiment was designed according to response surface methodology (RSM) by keeping three selected independnt variables at five different levels, i.e. enzyme concentrations (0.01, 0.026, 0.050, 0.074 and 0.09%), incubation temperatures (40, 44, 50, 56 and 60 °C), and incubation time (60, 84, 120, 156 and 180 min). Second order central composite rotatable design was employed to study the effect of enzymatic treatments on yield, viscosity, clarity, and turbidity of juice. Response surface modeling showed that the generated regression models were adequate to explain the data variation as well as the the actual relationship between independent variables and responses. The coefficient of determination, R2 values for all the selected parameters were greater than 0.9. Through response surface analysis, the optimum conditions for enzymatic clarification of prickly pear juice were established as 0.056% enzyme concentration, 47 °C incubation temperature, and 155 min incubation time. This interaction of process parameteres was able to improve the yield by up to 88.83% and clarity up to 52.86% as well as decreasing the viscosity by up to 1.60 cP, and turbidity by up to 123.02 NTU.

Prickly pear, response surface modelling, juice clarification, pectinase enzyme, optimization

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