Vol. 12, Issue 11 (2023)

Author(s):
AS Ghorband and BH Joshi

Abstract:
The effect of enzyme concentration, incubation time and incubation temperature on extract yield, TSS, ascorbic acid and viscosity of dragon fruit (Hylocereus polyrhizus) juice was studied. Pectinase assisted enzymatic extraction was carried out at three different levels of concentrations, incubation time and temperatures ranging from 38-380 IU, 90-150 min. and 30-60 °C respectively. The clarified juice samples were analyzed for extract yield, TSS, ascorbic acid and viscosity by using completely randomized design (CRD) using software design expert 13. The optimum conditions for pectinase enzyme treatment for dragon fruit juice was found 380 IU of enzyme concentration, 45 °C incubation temperature and 120 min of incubation time. The result showed the significant increase in extract yield, whereas TSS, total phenol increased marginally. The reduction in viscosity was observed significant while ascorbic acid was decreased in small amount.