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Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology
Author(s) -
Sun Ying,
Wang Zhengfu,
Wu Jihong,
Chen Fang,
Liao Xiaojun,
Hu Xiaosong
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01182.x
Subject(s) - maceration (sewage) , chemistry , pectinase , food science , response surface methodology , pulp (tooth) , central composite design , chromatography , fruit juice , carrot juice , yield (engineering) , enzyme , biochemistry , materials science , medicine , pathology , metallurgy , composite material
Summary In this paper, enzyme preparation for carrot pulp maceration was screened out and enzymatic maceration processing condition of the carrot pulp was optimised by response surface methodology for carrot juice concentrate. Pectinex Smash XXL was the best commercial enzyme preparation than Pectinex Ultra SP‐L, Pectinase FNP‐1 and cellulose FNC‐1 employed in the carrot juice processing in the study. The effect of enzyme concentration and incubation time and their complex interaction on juice β ‐carotene content, juice yield and viscosity in the maceration process was studied by using experiments of central composite rotatable design. The results indicated that under the optimal conditions that the enzyme concentration was 100 mL t −1 and incubation time was 80 min, the juice β ‐carotene content was ≥54.2 mg kg −1 , the juice yield ≥63.5% and the juice viscosity ≤2.1 mPa S.