Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/239839 |
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| author | Anurag Singh H. K. Sharma Sanjay Kumar Ashutosh Upadhyay K. P. Mishra |
| author_facet | Anurag Singh H. K. Sharma Sanjay Kumar Ashutosh Upadhyay K. P. Mishra |
| author_sort | Anurag Singh |
| collection | DOAJ |
| description | The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme. |
| format | Article |
| id | doaj-art-a034cdf1ce734cef8687f56071991377 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-a034cdf1ce734cef8687f560719913772025-02-03T05:52:21ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/239839239839Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component AnalysisAnurag Singh0H. K. Sharma1Sanjay Kumar2Ashutosh Upadhyay3K. P. Mishra4Department of Food Technology, FET, RBS Engineering Technical Campus, Bichpuri, Agra 283105, IndiaFood Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab 148106, IndiaFood Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Sangrur, Punjab 148106, IndiaNational Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, IndiaFaculty of Engineering and Technology, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna, Madhya Pradesh 485331, IndiaThe effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.http://dx.doi.org/10.1155/2013/239839 |
| spellingShingle | Anurag Singh H. K. Sharma Sanjay Kumar Ashutosh Upadhyay K. P. Mishra Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis International Journal of Food Science |
| title | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis |
| title_full | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis |
| title_fullStr | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis |
| title_full_unstemmed | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis |
| title_short | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis |
| title_sort | comparative effect of crude and commercial enzyme on the juice recovery from bael fruit aegle marmelos correa using principal component analysis |
| url | http://dx.doi.org/10.1155/2013/239839 |
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