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Title: Lagenaria Siceraria Juice Extraction Method Optimization Through Pectinase Enzyme
Authors: Bawa, Divyansha
Supervisor: Rani, Jyoti
Keywords: Control juice, pectinase assisted bottle gourd juice, spiced version of bottle gourd juice, pH, Total soluble sugars, Tannins, Vitamin C, Flavonoids, percentage yield, per cent acidity, pectinase, turbidity, pectin
Issue Date: 30-Aug-2017
Abstract: The current research project was focused to develop a process which should eco- friendly and generate less waste or by-product with the complete utilization of the food itself. So, the pectinase assisted juice extraction method was optimizes by standardization of various parameters. The procedure involves incubating the bottle gourd pulp with commercial pectinase enzyme followed by filtration with muslin cloth. Certain parameters were optimized like the temperature of incubation was standardized at 45oC, time of incubation was 4 hours, the concentration of enzyme added was 0.05 percent w/v and the blanching period was standardized at 15 minutes. Spiced version of pectinase assisted bottle gourd juice was prepared by addition of certain spices to enhance its overall acceptability. All three juices: control juice, pectinase assisted juice and spiced version drink, were analyzed compared for various parameters like pH, Total soluble sugars, turbidity and percentage yield. The per cent acidity, vitamin C, tannins and flavonoids content of all three juices were determined by performing various assays. On evaluating these parameters, it was found that the tannins content (7.37µg/ml, 9µg/ml and 12.9µg/ml); per cent acidity (1.1per cent, 1per cent and 1.23per cent); Vitamin C content (0.187mg/ml, 0.491mg/ml and 0.516mg/ml) and flavonoids content (360mg/ml, 530mg/ml and 560mg/ml). The pH of the juices was: 6.66 (control), 5.2 (pectinase assisted) and 5.0 (spiced version). pH decreased with the enzymatic treatment. Total Soluble Sugars was: 4.2 (control), 6.2 (pectinase assisted) and 8.1 (spiced version). TSS increased with the treatment. The turbidity decreased with the pectinase treatment as in control juice it was 1.0397 whereas in pectinase assisted juice it was 0.0977. The formulated drink then undergone sensory analysis on Hedonic 9 point scale and it scored 8.76 which means it was liked very much by the panel. Statistical analysis of the obtained results was done to check that whether the results obtained are significant or not. ANOVA was performed and it was found that all the results were significant. Pearson correlation was used to determine the relationship between the parameters. It was observed that Total soluble solids and percent acidity; and TSS and pH were negatively correlated whereas the pH and per cent acidity were positively correlated.
Description: The juice extraction method was first optimized by standardization of certain parameters. Enzyme concentration was standardized at 0.05 per cent w/v of the slurry. The incubation temperature was standardized at 45oC. Incubation time was standardized for four hours. Bottle gourd must be blanched to prevent the darkening of the juice, thus, the blanching period was standardized for 15minutes. From the above study, it was clearly indicated that using pectin in juice extraction method can significantly enhance the yield. In the control juice the final juice yield was 79.4per cent. When pectinase was used, the juice yield increased and it became 89.5per cent. Thus it was clear that using pectinase can enhance the yield by 10per cent.
Appears in Collections:Masters Theses@DBT

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