Optimizing Conditions for Enzymatic Extraction of Juice from Jackfruit (Koozha) Using Response Surface Methodology

Main Article Content

P. S. Bensi
Suma Divakar
K. S. Meena Kumari
C. Mini
Brigit Joseph
U. Krishnaja

Abstract

The central composite design of Response surface methodology, statistical tool was used in this study for analyzing the effects of enzymatic treatment conditions namely; incubation time, incubation temperature and enzyme concentration on the percent yield. The jackfruit koozha pulp was treated with the pectinase enzyme at different incubation time (1- 5 hours), incubation temperature (30-45°C) and at various level of enzyme concentration (0.1-0.8 per cent). The effect of these independent variables on percent yield of juice was evaluated. Based on response surface and contour plots, the optimum condition for jackfruit koozha juices obtained were: incubation time 2.75 hours, incubation temperature 42.3°C and the concentration of enzyme 0.5 percent with desired yield of 82 percentages. Enzymatic extraction, as a pretreatment condition in koozha type results in higher yield recovery. Statistical analysis showed that percent yield of juice was significantly correlated with the incubation time, incubation temperature and level of enzyme. The most significant variable enhancing the juice yield is enzyme concentration.

Keywords:
Jackfruit juice, Koozha, pectinase, response surface methodology, optimization

Article Details

How to Cite
Bensi, P. S., Divakar, S., Kumari, K. S. M., Mini, C., Joseph, B., & Krishnaja, U. (2020). Optimizing Conditions for Enzymatic Extraction of Juice from Jackfruit (Koozha) Using Response Surface Methodology. European Journal of Nutrition & Food Safety, 12(6), 23-31. https://doi.org/10.9734/ejnfs/2020/v12i630235
Section
Original Research Article

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