Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme
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). Whit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12395/1/Response%20Surface%20Optimization%20For%20Clarification%20Of%20White%20Pitaya%20Juice%20Using%20A%20Commercial%20Enzyme.pdf |
| _version_ | 1796968227797991424 |
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| author | Abd Rahman, Nur 'Aliaa Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Abdullah, Abdul Ghani Liew |
| author_facet | Abd Rahman, Nur 'Aliaa Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Abdullah, Abdul Ghani Liew |
| author_sort | Abd Rahman, Nur 'Aliaa |
| collection | UPM |
| description | 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.
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| first_indexed | 2024-03-06T07:25:22Z |
| format | Article |
| id | upm.eprints-12395 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:25:22Z |
| publishDate | 2010 |
| publisher | Wiley-Blackwell |
| record_format | dspace |
| spelling | upm.eprints-123952016-02-03T02:19:21Z http://psasir.upm.edu.my/id/eprint/12395/ Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme Abd Rahman, Nur 'Aliaa Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Abdullah, Abdul Ghani Liew 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. Wiley-Blackwell 2010-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12395/1/Response%20Surface%20Optimization%20For%20Clarification%20Of%20White%20Pitaya%20Juice%20Using%20A%20Commercial%20Enzyme.pdf Abd Rahman, Nur 'Aliaa and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena and Abdullah, Abdul Ghani Liew (2010) Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme. Journal of Food Process Engineering, 33 (2). pp. 333-347. ISSN 0145-8876 http://dx.doi.org/10.1111/j.1745-4530.2008.00277.x 10.1111/j.1745-4530.2008.00277.x |
| spellingShingle | Abd Rahman, Nur 'Aliaa Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Abdullah, Abdul Ghani Liew Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme |
| title | Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme |
| title_full | Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme |
| title_fullStr | Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme |
| title_full_unstemmed | Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme |
| title_short | Response Surface Optimization for Clarification of White Pitaya Juice Using a Commercial Enzyme |
| title_sort | response surface optimization for clarification of white pitaya juice using a commercial enzyme |
| url | http://psasir.upm.edu.my/id/eprint/12395/1/Response%20Surface%20Optimization%20For%20Clarification%20Of%20White%20Pitaya%20Juice%20Using%20A%20Commercial%20Enzyme.pdf |
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