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The present study is aimed at developing sparkling mosambi juice and with significant changes in physical parameters. Mosambi juice was subjected to centrifugal force for clarification and treated with pectinase enzyme with 10000ajdu acitivity with time and temperature combination as 100 minutes and 42 0C. The enzyme concentration of juice samples are S1 (5% Enzyme), S2 (7.5% Enzyme), S3 (10% Enzyme), and S4 (12.5% Enzyme). Proximate analysis of control juice, centrifuged juice and selected enzyme treated juices are done. Transmittance and Turbidity of the juices were also analysed to study the treatment effects. Results indicated that Mosambi juice treated with 7.5% pectinase concentration had 3568.9% transmittance and 125.6 NTU turbidity.

Nutritive analysis of enzyme treated mosambi juice