In silico optimization of enzyme mediated debittering of Assam lemon: biochemical and sensory evaluation studies.

ABSTRACT: Commercialization of citrus fruit juice is always hindered by the bitterness development in juice when stored for a significant period of time. In order to debitter citrus juice, an attempt has been taken up by treating the juice with tannase. Central Composite Design (CCD) based Response Surface Methodology (RSM) has been implemented to evaluate and optimize the effect of underlying process parameters viz., enzyme volume, temperature, incubation time and enzyme titre on debittering effect of Assam lemon juice. The significance of parameters and their interaction were assessed by analysis of variance at 95% level of confidence. Optimization study reveals that the maximum debittering (40.12 ± 0.02%) of Assam lemon juice takes place at ambient temperature (37 °C) within an incubation time of

SUBMITTER: Kundu D 

PROVIDER: S-EPMC6443759 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature