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

Table 4

Constraints fixed for processing condition and responses.

Variables	Goal status	Lower limit	Upper limit
Pectinase concentration (%)	Minimize	0.120	0.179
Incubation temp. (°C)	Minimize	42.02	47.97
Incubation time (min.)	Within range	132.16	167.83
Juice yield (%)	Maximize	53.00	66.98
Viscosity (cP)	Within range	4.65	4.92
TSS (°Brix)	Maximum	19.62	21.84
Clarity (%T)	Maximum	0.125	1.390
L-value	Maximum	25.04	34.47