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

被引：0
|
作者：
Chauhan, Attar Singh [1 ]
Afroze, Sadia Gul [1 ]
Ramesh, Mysore Nagaraj Rao [2 ]
Avula, Ramesh Yadav [1 ]
Rekha, Mysore Narayan [1 ]
Ramteke, Ramesh Shyam [1 ]
机构：
[1] Cent Food Technol Res Inst, Dept Fruit & Vegetable Technol, Mysore 570013, Karnataka, India
[2] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570013, Karnataka, India
来源：
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2004年 / 2卷 / 02期
关键词：
Enzymatic liquefaction; optimization; jackfruit; Artocarpus heterophyllus Lam; papaya; Carica papaya; response surface methodology;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：108 / 113
页数：6
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