Journal of Food, Agriculture and Environment

Vol 2, Issue 2,2004
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Optimization of enzymatic liquefaction of papaya (Carica papaya L.) and jackfruit (Artocarpusheterophyllus Lam.) pulp using response surface methodology


Attar Singh Chauhan 1*, Sadia Gul Afroze 1, Mysore Nagaraj Rao Ramesh 2, Ramesh Yadav Avula 1, Mysore Narayan Rekha 1, Ramesh Shyam Ramteke 1

Recieved Date: 2004-01-12, Accepted Date: 2004-04-21


Enzymatic liquefaction of jackfruit and papaya pulp, using a commercial enzyme (pectinase) was investigated and evaluated by response surface methodology. The effect of enzyme concentration, incubation time and hydrolysis temperature were found to be significant in case of jackfruit whereas juice yield in case of papaya was influenced by enzyme concentration and incubation time. In the present study, polynomial equations were derived using multivariate analysis, for predicting the reduction in alcohol insoluble solids and increase in juice yield for jackfruit and papaya respectively. The models were verified experimentally against predicted response and were found to be suitable.


Enzymatic liquefaction, optimization, jackfruit, Artocarpus heterophyllus Lam, papaya, Carica papaya, response surface methodology

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 2
Category: Food and Health
Pages: 108-113

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