Record Details

Optimisation of enzymatic liquefaction of mango pulp by response surface methodology

IR@CSIR-CFTRI

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Field Value
 
Relation http://ir.cftri.com/184/
EFRT-07-1999
 
Title Optimisation of enzymatic liquefaction of mango pulp by response surface methodology
 
Creator Rastogi, N. K.
Rashmi, K. R.
 
Subject 06 Mango
03 Enzyme Biotechnology and Engineering
 
Description

Enzymatic liquefaction of the Neelam variety of mango pulp has been optimised by response surface
methodology. The effect of enzyme concentration and
incubation time and their complex interaction on juice
yield, clarity of the juice, alcohol-insoluble solids and
viscosity of the mango pulp have been studied using a
central composite rotatable design of experiments. The
results showed that at the optimum condition (enzyme
concentration and incubation time of 0.14% and
46.67 min, respectively) the yield was 664%, clarity
671%, alcohol-insoluble solids ^2.0% and viscosity
^1850 cP.
 
Date 1999
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/184/1/Eur_Food_Res_Technol_%281999%29_209_57-62.pdf
Rastogi, N. K. and Rashmi, K. R. (1999) Optimisation of enzymatic liquefaction of mango pulp by response surface methodology. European Food Research and Technology, 209. pp. 57-62.