Use of a Commercial Enzyme for the Clarification of Banana Juice – Optimization Conditions
Dillwyn S1, S Elizabeth Amudhini Stephen2, C. Bazil Wilfred3

1Dillwyn. S, Dept of Food Science and Technology,, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
2S. Elizabeth Amudhini Stephen, Associate Professor in Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
3C. Bazil Wilfred, Assistant Professor in Mathematics, Karunya Insitute of Technology and Sciences, Coimbatore (Tamil Nadu), India.

Manuscript received on 18 February 2019 | Revised Manuscript received on 27 February 2019 | Manuscript published on 28 February 2019 | PP: 246-250 | Volume-8 Issue-3, February 2019 | Retrieval Number: C5684028319/19©BEIESP
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Abstract: For the banana juice the enzymatic clarification process are to be optimized as the raw banana juice are highly viscous, turbid and are grey in colour. Response Surface Methodology was employed for the optimization in which Box-Benken method is used. For the treatment of banana juice, pectinase was used having different treatment variables of concentration of enzyme (0.01 – 0.1%), temperature (30 – 50ºC), time (30 – 120 min) and pH (4 – 5.5). The effect of these treatments is studied using the Box – Benken method which has a great impact on the clarity, filterability, turbidity, viscosity and color. To describe the physical characteristic changes in order to the independent variables, the significant regression model was established having R2 that is the coefficient of determination. For the enzymatic treatment of banana juice the optimum conditions for clarification are 0.055% concentration of enzyme at 40ºC for 75 mins having 4.7pH, as per the response surface methodology and the contour plots.
Keywords: Enzyme Concentration, Incubation Time, Incubation Temperature, Ph, Response Surface Methodology.

Scope of the Article: Discrete Optimization