期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 2, 期 1, 页码 96-100出版社
SPRINGER
DOI: 10.1007/s11947-008-0119-1
关键词
Guava juice; Enzymatic hydrolysis treatment; Response surface methodology; Pectinase
The effect of enzyme concentration (0.16-0.84 mg/100 g guava pulp), incubation temperature (36.6-53.4 degrees C), and incubation time (0.95-11 h) on juice yield was studied. A central composite rotatable design was used to establish the optimum conditions for enzymatic hydrolysis of guava to obtain maximum juice yield. Significant regression model describing the changes of juice yield with respect to hydrolysis parameters were established with the coefficient of determination, R-2=0.85. Enzyme concentration was the most significant variable affecting the juice yield. The recommended enzymatic treatment condition from the study was at the enzyme concentration 0.70 mg/100 g guava pulp, incubation time 7.27 h, and incubation temperature 43.3 degrees C.
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