Research Article
Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization
Table 8
Physicochemical properties of sapodilla juice (mg/100 mL or %).
| Physicochemical characteristics | Optimized juice | Control juice |
| Sedimentation index (%) | 0.730 ± 0.11a | 1.07 ± 0.02b | Turbidity (NTU) | 13.73 ± 1.1a | 79 ± 0.75b | Conductivity measurement (S/m) | 69.46 ± 0.30b | 30.43 ± 0.35a | Water activity | 0.984 ± 0.0a | 0.982 ± 0.0a | pH of juice | 5.35 ± 0.03a | 5.78 ± 0.07b | Filterability | 24.16 ± 1.04a | 60.5 ± 1.80b | Protein (%) | 0.320 ± 0.0a | 0.330 ± 0.0a | Acidity (% citric acid) | 0.143 ± 0.0b | 0.133 ± 0.0a | Ascorbic acid (mg/100 mL) | 6.38 ± 0.58b | 4.64 ± 0.0a | TPC (mg GAE/100 mL) | 35.86 ± 0.60b | 30.68 ± 0.85a | Ash (%) | 0.572 ± 0.031a | 0.654 ± 0.031b | Moisture (%) | 84.85 ± 0.021a | 83.69 ± 0.18a | β-Carotene (μg/100 mL) | 0.173 ± 0.008a | 0.306 ± 0.007b |
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Each value is indicated as mean ± SD; significance level: . NTU: Nephelometric Turbidity Unit. |