Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization

Table 2

Statistical design with experimental values of responses.

Ex. no.
	Pectinase concentration (%)	Incubation temperature (°C)	Incubation time (min)	Juice yield (%)	Viscosity (cP)	TSS (°Brix)	Clarity (%T)	L-value
1	0.15	40	150	61.00 ± 1.00	4.82 ± 0.02	21.04 ± 0.03	0.653 ± 0.00	31.01 ± 0.02
2	0.17973	42.027	167.838	66.00 ± 0.57	4.73 ± 0.00	19.62 ± 0.02	1.000 ± 0.12	27.68 ± 0.11
3	0.15	45	180	65.34 ± 0.17	4.80 ± 0.05	20.25 ± 0.03	0.550 ± 0.18	26.09 ± 0.08
4	0.15	45	150	62.11 ± 0.05	4.87 ± 0.03	20.99 ± 0.13	0.204 ± 0.00	32.20 ± 0.17
5	0.17973	47.973	167.838	66.98 ± 0.49	4.70 ± 0.20	19.84 ± 0.03	1.390 ± 0.01	30.70 ± 0.37
6	0.15	45	150	62.11 ± 0.26	4.85 ± 0.02	21.60 ± 0.26	0.140 ± 0.02	28.34 ± 0.07
7	0.15	45	150	62.40 ± 0.34	4.86 ± 0.36	20.88 ± 0.21	0.204 ± 0.00	32.20 ± 0.25
8	0.12027	47.973	167.838	58.49 ± 0.50	4.79 ± 0.02	19.65 ± 0.06	0.125 ± 0.01	26.26 ± 0.06
9	0.15	45	120	59.40 ± 0.80	4.91 ± 0.02	20.75 ± 0.03	0.179 ± 0.01	25.96 ± 0.49
10	0.15	45	150	62.00 ± 0.68	4.87 ± 0.02	20.65 ± 0.05	0.204 ± 0.01	32.20 ± 0.41
11	0.12027	42.027	167.838	61.07 ± 1.62	4.87 ± 0.03	21.51 ± 0.10	0.735 ± 0.02	28.06 ± 0.30
12	0.1	45	150	53.00 ± 1.00	4.85 ± 0.01	21.84 ± 0.02	0.482 ± 0.02	25.04 ± 0.40
13	0.15	45	150	62.48 ± 1.99	4.84 ± 0.02	20.99 ± 0.33	0.204 ± 0.03	33.38 ± 0.05
14	0.17973	47.973	132.162	64.63 ± 0.84	4.73 ± 0.04	21.17 ± 0.01	0.980 ± 0.06	30.97 ± 0.84
15	0.17973	42.027	132.162	59.18 ± 1.00	4.75 ± 0.03	20.00 ± 0.02	0.340 ± 0.02	26.96 ± 1.18
16	0.12027	47.973	132.162	55.71 ± 0.67	4.82 ± 0.02	21.68 ± 0.01	0.180 ± 0.02	25.61 ± 0.26
17	0.15	50	150	63.73 ± 1.20	4.78 ± 0.02	20.91 ± 0.01	0.480 ± 0.09	26.84 ± 0.55
18	0.15	45	150	60.00 ± 1.73	4.86 ± 0.00	20.65 ± 0.08	0.168 ± 0.01	32.93 ± 0.79
19	0.12027	42.027	132.162	58.16 ± 0.92	4.92 ± 0.00	21.57 ± 0.00	0.707 ± 0.01	27.37 ± 1.06
20	0.2	45	150	66.00 ± 1.15	4.65 ± 0.03	19.85 ± 0.05	1.318 ± 0.01	34.47 ± 1.52

Experimental values of responses are indicated as mean ± SD.