title: Process optimization for enzyme aided clarification of watermelon juice.
abstract: Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01-0.1 % w/w) and different time (20-120 min) and temperature (30-50 °C) combinations. The effects of the treatments on selected responses (juice recovery, total dissolved solids (TDS), viscosity, turbidity, cloud stability and L value) were determined employing a second order Box Behnken Design in combination with Response Surface Methodology. Enzymatic treatment effectively degraded polysaccharides, resulting in reduced viscosity, turbidity and absorbance value and increased juice recovery, total dissolved solids and lightness. R(2) value for all models for the dependent variables were greater than 90 %. The maximum juice recovery (86.27 %), TDS (8.7°Brix) and L value (17.57) while minimum viscosity (0.0020 Pa.s.), turbidity (39.37 NTU) and cloud stability (0.033 abs) were obtained when enzyme treatment was set up with 0.09 % w/w enzyme concentration at 46.90 °C and 117.45 min.
authors.affiliation: Department of Food Technology, Bundelkhand University, Jhansi, Uttar Pradesh India 284001.
authors.forename: Deepali
authors.initials: D
authors.lastname: Saxena
authors.affiliation: Dairy Technology Divisions, National Dairy Research Institute, Karnal, India 132001.
authors.forename: Latha
authors.initials: L
authors.lastname: Sabikhi
authors.affiliation: Department of Food Technology, Bundelkhand University, Jhansi, Uttar Pradesh India 284001.
authors.forename: Subir Kumar
authors.initials: SK
authors.lastname: Chakraborty
authors.affiliation: Department of Food Technology, Bundelkhand University, Jhansi, Uttar Pradesh India 284001.
authors.forename: Dheer
authors.initials: D
authors.lastname: Singh
keywords: Enzyme; Juice recovery; Optimization; Turbidity; Watermelon