Journal of Food Processing & Technology

Optimization of process parameters for carrot juice recovery using commercial enzyme

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Yogesh Gat1 and Parvinder Kaur2

1Sant Longowal Institute of Engineering and Technology, India
2Lovely Professional University, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Central Composite Rotatable Design (CCRD) of response surface methodology was used to determine the optimum processing conditions that yield maximum possible juice yield, total soluble solids, colour and minimum viscosity of carrot juice. The low and high levels of the variables were 66.36 and 133.64 mg/kg carrot for enzyme concentration, 3.318 and 6.682 for Pectolytic:Cellulolytic enzymes ratio, 39.54 and 140.46 min for incubation time, respectively. Statistical analysis of results showed that all the process variables had a significant effect on all the responses at 5% level of significance (P < 0.05). The optimum conditions for enzyme concentration, Pectolytic: Cellulolytic enzyme ratio and incubation time were 120.00 mg/kg carrot, 4:6 and 119.99 minutes, respectively.

Biography :

Yogesh Gat has pursued his master research in the area of food industry waste utilization. He has earned his M.Tech degree from Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India. His research interest includes optimization of process parameters for carrot juice recovery using commercial enzyme. Parvinder Kaur is pursuing her master research in the area of Nutrition and Dietetics from the Department of Food Technology and Nutrition at Lovely Professional University, Punjab, India. Her research interest includes development of health and functional foods.

Email: vkchoprafst@rediffmail.com