Low-Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box-Behnken Design

摘要

Extracting juice from Jamun is difficult. The fruit consists a seed inside and cell wall consists of high amount of pectin-protein bond which makes the pulp thicker. The Box-Behnken design is a type of response surface design which is as useful as the central composite designs but avoiding treatment combinations that are in extreme. The objective of the study is to develop a process for optimization of process parameter to obtain Jamun juice using pectinase enzyme from the strain Aspergillus niger at different temperature (30-50 degrees C), concentration (0.01-0.1% w/v) and time (40-120min). Physical parameters (yield, turbidity, viscosity, clarity and color) and chemical parameters (polyphenol, protein, TSS and total solid) were evaluated as response variables. Significant regression models with a coefficient of determination (R-2) was established with a value more than 0.9. The recommended enzyme for clarification of juice was 0.09% enzyme concentration at 33 degrees C for 75min.