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

Table 5

Experimental validation of predicted responses and comparison with control juice (at optimal condition).

Optimized sapodilla juice (at 0.120% of pectinase, 42.02°C/167.83 minutes)
Response variables	Predicted values	Experimental values	Control	Difference
Juice yield (%)	60.96^b	62.08 ± 0.38^b	35 ± 2.0^a	27.08
Viscosity (cP)	4.86^a	4.81 ± 0.02^a	9.1 ± 0.17^b	4.29
TSS (°Brix)	21.61^a	21.48 ± 0.19^a	22.88 ± 0.06^b	1.4
Clarity (%T)	0.744^b	0.724 ± 0.05^b	0.144 ± 0.00^a	0.58
L-value	27.83^b	28.29 ± 0.96^b	24.85 ± 0.76^a	3.43

Values of experimental and control samples are indicated as mean ± SD. Control: without treated sample.