Optimisation of Soursop Juice Recovery by Alpha Amylase Produced by Aspergillus niger Using Statistical Tool
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Abstract
Description
One important source of nutrients is fruit juices, and they may also possess
therapeutic properties that help to alleviate the risk of many diseases.
Soursop fruits are large and may be consumed fresh (raw), fermented or
cooked. The aim of this work was to optimise soursop juice recovery after
clarification with partially purified alpha amylase. This was done using the
response surface methodology. The independent variables were
temperature, volume of enzyme used and time of clarification. The results
showed that the highest volume of juice recovery which was the dependent
variable would be obtained at 27.5 °C for 30 min with a desirability of
95.6%.
Keywords
QH Natural history, QH301 Biology