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Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C,...

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Detalles Bibliográficos
Autores principales: Singh, Anurag, Sharma, H. K., Kumar, Sanjay, Upadhyay, Ashutosh, Mishra, K. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745486/
https://www.ncbi.nlm.nih.gov/pubmed/26904592
http://dx.doi.org/10.1155/2013/239839
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author Singh, Anurag
Sharma, H. K.
Kumar, Sanjay
Upadhyay, Ashutosh
Mishra, K. P.
author_facet Singh, Anurag
Sharma, H. K.
Kumar, Sanjay
Upadhyay, Ashutosh
Mishra, K. P.
author_sort Singh, Anurag
collection PubMed
description The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.
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spelling pubmed-47454862016-02-22 Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis Singh, Anurag Sharma, H. K. Kumar, Sanjay Upadhyay, Ashutosh Mishra, K. P. Int J Food Sci Research Article The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme. Hindawi Publishing Corporation 2013 2013-03-06 /pmc/articles/PMC4745486/ /pubmed/26904592 http://dx.doi.org/10.1155/2013/239839 Text en Copyright © 2013 Anurag Singh et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Singh, Anurag
Sharma, H. K.
Kumar, Sanjay
Upadhyay, Ashutosh
Mishra, K. P.
Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
title Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
title_full Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
title_fullStr Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
title_full_unstemmed Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
title_short Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
title_sort comparative effect of crude and commercial enzyme on the juice recovery from bael fruit (aegle marmelos correa) using principal component analysis
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745486/
https://www.ncbi.nlm.nih.gov/pubmed/26904592
http://dx.doi.org/10.1155/2013/239839
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