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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | CLARIFICATION AND OPTIMIZATION OF POMEGRANATE (PUNICA GRANTUM) JUICE WITH RESPONSE SURFACE METHODOLOGY |
| Authors Name: | Anant C.Gahire |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_192332
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| Published Paper Id: | IJNRD2304496 |
| Published In: | Volume 8 Issue 4, April-2023 |
| DOI: | |
| Abstract: | Pomegranate (Punica granatum) is nutritionally rich fruit contain high amount of ascorbic acid thiamin and other nutrients. Pomegranate variety Ganesh was used for clarification. Physicochemical analysis of juice was carried out. Juice extracted by mixer contains tannin, pectin which are responsible for bitterness and turbidity. Enzyme treatment given to the fruit juice in 0.05% to 0.30%s/v concentrations. Single enzyme shows that pectinase 0.20% gives clarity about 68.75% and protease gives 57.85% clarity at 0.15% and bentonite gives 72.00%concentration at 500C for 60 min. Combine enzyme concentration was optimized by Central Composite Design. The optimum combine concentration after application of CCD were found Pectinase (0.10%), Protease (0.25%) at 500C for 60 min for pomegranate.. The above concentrations were optimized for temperature (30 to 60oC) and time (30 to 110 min). The optimum clarification parameters were found combine Concentrations of enzymes 0.10% pectinase and 0.25%protease at 500C for 80 min which had given maximum transmittance of 77.40%which is optimized with the help of CCD.. Chemical analysis results show that the T.S.S. slightly decreased (13.80 to 13.30) and ascorbic acid (mg/100ml) content decreases (15.18 to 13.20) while pH of the juice increases organoleptic characters and overall acceptability of clarified juice was enhanced compared to non-clarified juice. |
| Keywords: | CV.Ganesh, Pectinase, Protease, Extraction, Clarification, central composite design.. |
| Cite Article: | " CLARIFICATION AND OPTIMIZATION OF POMEGRANATE (PUNICA GRANTUM) JUICE WITH RESPONSE SURFACE METHODOLOGY", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 4, page no.e712-e728, April-2023, Available :http://www.ijnrd.org/papers/IJNRD2304496.pdf |
| Downloads: | 000118767 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2304496 Registration ID: 192332 Published In: Volume 8 Issue 4, April-2023 DOI (Digital Object Identifier): Page No: e712-e728 Country: Parbhani, Maharashtra, India Research Area: Science & Technology Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2304496 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2304496 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
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