Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis
Joint Authors
Kumar, Sanjay
Upadhyay, Ashutosh
Singh, Anurag
Sharma, H. K.
Mishra, K. P.
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-03-06
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
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.
American Psychological Association (APA)
Singh, Anurag& Sharma, H. K.& Kumar, Sanjay& Upadhyay, Ashutosh& Mishra, K. P.. 2013. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-456498
Modern Language Association (MLA)
Singh, Anurag…[et al.]. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis. International Journal of Food Science No. 2013 (2013), pp.1-8.
https://search.emarefa.net/detail/BIM-456498
American Medical Association (AMA)
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. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-456498
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-456498