ABSTRACT

Kendu (Diospyros melanoxylon Roxb.), an underutilized seasonal fruit of India, is a rich source of many medicinal and nutritional properties. However, due to lack of proper postharvest practices, the fruit remains unutilized. The present work is aimed at the optimization of enzyme assisted juice extraction process based on selected quality characteristics of the final product. Pectinase enzyme was used to extract the juice. Box-Behnken design in response surface methodology (RSM) was adopted to optimize the three process variables viz. incubation time (30–90 min), incubation temperature (30–45 °C), and enzyme concentration (0.01–0.1%, w/w). Various quality parameters of the product, such as juice yield, clarity, pH, viscosity, titratable acidity, and total soluble solids were characterized, and the process was optimized. An acceptable quality juice was obtained at the optimal conditions of 30 min incubation time, 30 ^oC incubation temperature, and 0.053%, w/w enzyme concentration.

摘要

肯杜（Diospyros melanoxylon Roxb。），印度未充分利用的时令水果，是许多医学和营养特性的丰富来源。然而，由于缺乏适当的采后实践，该果实仍未得到利用。本工作旨在根据最终产品的选定质量特征优化酶辅助果汁的提取工艺。果胶酶用于提取果汁。采用响应面方法（RSM）的Box-Behnken设计来优化三个过程变量，即。孵育时间（30–90分钟），孵育温度（30–45°C）和酶浓度（0.01–0.1％，w / w）。表征了产品的各种质量参数，例如汁液的收率，澄清度，pH，粘度，可滴定的酸度和总可溶性固体，并对工艺进行了优化。^o C温育温度和0.053％w / w酶浓度。