Characterization and Optimization of Process Parameters for Enzyme Assisted Extraction of Kendu (Diospyros Melanoxylon Roxb.) Fruit Juice

Abstract

Kendu (Diospyros melanoxylon Roxb.), an underutilized seasonal fruit of India, is a rich source of many medicinal and nutritional properties. However, due to lack of proper postharvest practices, the fruit remains unutilized. The present work is aimed at the optimization of enzyme assisted juice extraction process based on selected quality characteristics of the final product. Pectinase enzyme was used to extract the juice. Box-Behnken design in response surface methodology (RSM) was adopted to optimize the three process variables viz. incubation time (30–90 min), incubation temperature (30–45 °C), and enzyme concentration (0.01–0.1%, w/w). Various quality parameters of the product, such as juice yield, clarity, pH, viscosity, titratable acidity, and total soluble solids were characterized, and the process was optimized. An acceptable quality juice was obtained at the optimal conditions of 30 min incubation time, 30 oC incubation temperature, and 0.053%, w/w enzyme concentration.