Effect of enzymatic hydrolysis on the juice yield from bael fruit (Aegle marmelos Correa) pulp

Abstract

The effect of incubation temperature (28.18-61.82°C), incubation time (97.5-652.5 min) and pectinase concentration (0.64-7.36 mg/25 g bael pulp) on juice yield, viscosity and clarity of juice were studied. A central composite rotatable design was used to optimize the conditions for enzymatic hydrolysis of bael to maximize juice yield and clarity and to minimize viscosity. Significant regression model describing the changes of juice yield, viscosity and clarity of juice with respect to hydrolysis parameters were established with the coefficient of determination, R 2 = 0.9750, 0.9507 and 0.9516, respectively and the range of different parameters (juice yield, viscosity and clarity) of juice obtained from enzyme treated bael pulp was 72.5-86.6%, 1.34-1.66 (cps) and 17.7-28.9% T, respectively. The recommended enzymatic treatment conditions were: Incubation time 425 min, incubation temperature 47°C and pectinase concentration 5.0 mg/25 gbael pulp and the juice yield, viscosity and clarity under these conditions were 84.5%, 1.35 cps and 22.43% T, respectively. © 2012 Academic Journals Inc.