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Optimisation of enzymatic liquefaction of mango pulp by response surface methodology

Rastogi, N. K. and Rashmi, K. R. (1999) Optimisation of enzymatic liquefaction of mango pulp by response surface methodology. European Food Research and Technology, 209. pp. 57-62.

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Abstract

<p align="justify">Enzymatic liquefaction of the Neelam variety of mango pulp has been optimised by response surface methodology. The effect of enzyme concentration and incubation time and their complex interaction on juice yield, clarity of the juice, alcohol-insoluble solids and viscosity of the mango pulp have been studied using a central composite rotatable design of experiments. The results showed that at the optimum condition (enzyme concentration and incubation time of 0.14% and 46.67 min, respectively) the yield was 664%, clarity 671%, alcohol-insoluble solids ^2.0% and viscosity ^1850 cP.</p>

Item Type: Article
Uncontrolled Keywords: Mango Enzymatic liquefaction Optimisation Response surface methodology Central composite rotatable design
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Sep 2005
Last Modified: 10 Oct 2018 11:20
URI: http://ir.cftri.com/id/eprint/184

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