Vol. 12, Issue 11 (2023)

Author(s):
Pooja, Sadananda GK, Shivanand Hongal, Vasudeva KR, Jayashree Ugalath and Suresh GJ

Abstract:
In this study, the optimization of wood apple juice extraction was achieved through the treatment of the wood apple pulp with three different concentrations of pectinase (0.25%, 0.50% and 0.75%) and incubation at varying temperature and time combinations (40 °C, 50 °C, and 60 °C for 60, 90, and 120 minutes). The resulting juices were assessed for key parameters, including juice recovery, TSS, pH, titratable acidity, ascorbic acid content, total antioxidant activity, reducing sugar, and total sugar content. The most favourable results were obtained when treating the pulp with 0.75% pectinase and incubating it at 50 °C for 120 minutes, resulting in the highest juice recovery (81.70%), TSS (6.11%), acidity (2.77%), ascorbic acid content (5.47 mg/100 ml), reducing sugar (2.83%), total sugar (4.87%), and total antioxidant activity (59.10 mg AEAC per 100 ml).