International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 5 (2018)

Process optimization of pectinase enzyme in Palmyrah fruit pulp for clarification


Sobini N, Wickramasinghe I, Subajini M

Palmyrah fruit (Borassus flabellifer L) pulp is rich in soluble sugars, provitamin A, vitamin C, minerals and lycopene. Therefore, it can be considered as a potential source of raw material for the development of industrial viable products. As Palmyrah fruit pulp contains 6.7% of pectin, clarification is an important step in juice processing. The main objective of this research is to obtain quality Palmyrah fruit juice by using pectinase treatment.This research was conducted at different enzyme concentrations (0.5 %, 1.0%, 1.5 %, 2.0 %), time durations (1 hour, 2 hours,3 hours), and temperatures (40 ºC, 50 ºC).The ratio between Total soluble solids (TSS) and Titratable Acidity (TA) was measured. Optimum condition was found out by general full factorial design in Minitab 17 using the ratio of TSS/TA. Pectinase enzyme degrades the pectin. As a result, extraction yield, reducing sugars, soluble dry matter content, galacturonic acid content and titrable acidity of the products were increased. The recommended combinations of treatment to clarify the Palmyrah fruit pulp using pectinase enzyme is 1% pectinase enzyme, at 40 ºC incubation temperature and 1 hour incubation time and “2 % pectinase enzyme, 40 ºC incubation temperature, 1 hour incubation time.
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How to cite this article:
Sobini N, Wickramasinghe I, Subajini M. Process optimization of pectinase enzyme in Palmyrah fruit pulp for clarification. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 178-181
International Journal of Food Science and Nutrition