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Comparative effect of crude and commercial enzyme on the juice recovery from pineapple (Ananas comosus) using principal component analysis (PCA)

Content Provider	Springer Nature Link
Author	Kumar, Sanjay Sharma, H. K.
Copyright Year	2012
Abstract	In present study, the effect of crude and commercial enzyme treatment on pineapple (Ananas comosus) juice yield, clarity, and viscosity was studied. A central composite face centered design was used to establish the optimum conditions for enzymatic hydrolysis of pineapple using crude enzyme. The optimized crude enzyme treatment conditions were incubation temperature 47°C, incubation time 446 min, and enzyme concentration 0.14 mL/50 g of pulp. The conditions for the commercial enzyme treatment of the same variety of pineapple to improve the juice recovery and quality were also optimized. The data showed that the crude enzyme was competitive to the commercial enzymes for the improvement of juice recovery and quality from pineapple. The comparison was done under optimized conditions using principal component analysis. As viscosity was the most uncorrelated variable, hence it can be used as a variable to study variance among samples treated by crude and commercial enzymes.
Starting Page	959
Ending Page	967
Page Count	9
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	4
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-08-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	pineapple juice crude enzyme commercial enzyme response surface methodology principal component analysis Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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