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

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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.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University), Longowal, 148106, Distt. Sangrur (Punjab), India

    Sanjay Kumar & H. K. Sharma

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  1. Sanjay Kumar
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  2. H. K. Sharma
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Correspondence to Sanjay Kumar.

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Kumar, S., Sharma, H.K. Comparative effect of crude and commercial enzyme on the juice recovery from pineapple (Ananas comosus) using principal component analysis (PCA). Food Sci Biotechnol 21, 959–967 (2012). https://doi.org/10.1007/s10068-012-0126-x

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  • DOI: https://doi.org/10.1007/s10068-012-0126-x

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