Vol. 8, Issue 6 (2020)
Nutritive analysis of enzyme treated mosambi juice
Author(s): Er. AD Srikanth Tangirala, Aruna Ramanaboina, Rajesh P, Sujitha M and Mahaboob Basha SK
Abstract: The present study is aimed at developing sparkling mosambi juice and with significant changes in physical parameters. Mosambi juice was subjected to centrifugal force for clarification and treated with pectinase enzyme with 10000ajdu acitivity with time and temperature combination as 100 minutes and 42 0C. The enzyme concentration of juice samples are S1 (5% Enzyme), S2 (7.5% Enzyme), S3 (10% Enzyme), and S4 (12.5% Enzyme). Proximate analysis of control juice, centrifuged juice and selected enzyme treated juices are done. Transmittance and Turbidity of the juices were also analysed to study the treatment effects. Results indicated that Mosambi juice treated with 7.5% pectinase concentration had 3568.9% transmittance and 125.6 NTU turbidity.
DOI: 10.22271/chemi.2020.v8.i6b.10762
Pages: 136-142 | 761 Views 185 Downloads
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How to cite this article:
Er. AD Srikanth Tangirala, Aruna Ramanaboina, Rajesh P, Sujitha M, Mahaboob Basha SK. Nutritive analysis of enzyme treated mosambi juice. Int J Chem Stud 2020;8(6):136-142. DOI: 10.22271/chemi.2020.v8.i6b.10762
