ASSESSMENT OF QUALITY CHARACTERISTICS UPON ENZYMES ASSISTED JUICE EXTRACTION FROM PLUM

Abstract

The aim of this work was to optimize type and concentrations of commercial enzymes for the treatment of the plum to improve the juice yield with colour enhancement. Pectinase enzyme at a concentration 10 units/mL was found to give juice yield upto 86.33 %. However, juice quality with respect to TSS reading and phenol content could be enhanced by treating the fruit mash with enzymes cellulase. Maximum TSS (13.07ºB) was observed on treating fruit juice pulp with cellulase at 4 units/ml concentration whereas cellulase @ 6 units/mL gave superior result in terms of phenol content (481.45 mg/100mL). Enhanced extraction of ascorbic acid (541.54 mg/100mL), anthocyanin (6.08 mg/kg) and % DPPH radical scavenging activity (89.85%) was found on treating fruit mash with enzyme hemicellulase (@ 3 units/mL, 6 units/mL and 9 units/mL) respectively. Treating fruit mash with Hemicellulase @ 9 units/mL is the best for obtaining maximum antioxidant compounds and % DPPH radical scavenging activity whereas cellulase @ 6 units/mL is found to produce juice with maximum value for best colour (37.35 L*, 5.61 b *, 40.68 dE and 20.73 H) properties.