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 ± 0.11^a	1.07 ± 0.02^b
Turbidity (NTU)	13.73 ± 1.1^a	79 ± 0.75^b
Conductivity measurement (S/m)	69.46 ± 0.30^b	30.43 ± 0.35^a
Water activity	0.984 ± 0.0^a	0.982 ± 0.0^a
pH of juice	5.35 ± 0.03^a	5.78 ± 0.07^b
Filterability	24.16 ± 1.04^a	60.5 ± 1.80^b
Protein (%)	0.320 ± 0.0^a	0.330 ± 0.0^a
Acidity (% citric acid)	0.143 ± 0.0^b	0.133 ± 0.0^a
Ascorbic acid (mg/100 mL)	6.38 ± 0.58^b	4.64 ± 0.0^a
TPC (mg GAE/100 mL)	35.86 ± 0.60^b	30.68 ± 0.85^a
Ash (%)	0.572 ± 0.031^a	0.654 ± 0.031^b
Moisture (%)	84.85 ± 0.021^a	83.69 ± 0.18^a
β-Carotene (μg/100 mL)	0.173 ± 0.008^a	0.306 ± 0.007^b

Each value is indicated as mean ± SD; significance level: . NTU: Nephelometric Turbidity Unit.