Optimisation of enzymatic liquefaction of mango pulp by response surface methodology

Abstract

 Enzymatic liquefaction of the Neelam variety of mango pulp has been optimised by response surface methodology. The effect of enzyme concentration and incubation time and their complex interaction on juice yield, clarity of the juice, alcohol-insoluble solids and viscosity of the mango pulp have been studied using a central composite rotatable design of experiments. The results showed that at the optimum condition (enzyme concentration and incubation time of 0.14% and 46.67 min, respectively) the yield was ≥64%, clarity ≥71%, alcohol-insoluble solids ≤2.0% and viscosity ≤1850 cP.