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RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME
Author(s) -
NUR ‘ALIAA A.R.,
SITI MAZLINA M.K.,
TAIP F.S.,
LIEW ABDULLAH A.G.
Publication year - 2010
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2008.00277.x
Subject(s) - pectinase , response surface methodology , maceration (sewage) , food science , chemistry , yield (engineering) , viscosity , enzyme , chromatography , materials science , biochemistry , composite material
Raw white pitaya ( Hylocereus undatus ) juice is very cloudy and viscous. These physical properties lead to the use of enzymatic treatment to clarify the juice. The aim of this study was to obtain the optimum process conditions for enzymatic clarification using response surface methodology (RSM). White pitaya juice was treated with pectinase enzyme (Pectinex Ultra SP‐L) at different maceration times (20–100 min), reaction temperatures (30–50C) and enzyme concentrations (0.01–0.1%). These three variables were used as independent variables whose effects on yield, viscosity, clarity and color were evaluated. From the RSM analysis, the recommended enzymatic treatment condition from the study was found at 0.06% enzyme concentration at 49C for 40 min.PRACTICAL APPLICATIONS This paper describes an optimization study on enzymatic clarification of white pitaya juice. The aim was to reduce juice viscosity and to increase juice yield, clarity and color via enzymatic degradation of polysaccharides in the white pitaya. This work recommended an optimal enzymatic treatment for clarification of white pitaya juice using Pentinex Ultra SP‐L for commercialization.