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Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10)


Citation

Mustapa Kamal, Siti Mazlina and Abdullah, Abdul Ghani Liew and Abd Rahman, Nur Aliaa and Hussain, Siti Aslina and Omar, Rozita (2008) Comparison on optimization of star fruit juice using RSM between two Malaysian star fruit varieties (B11 and B10). Pertanika Journal of Science & Technology, 16 (1). pp. 1-13. ISSN 0128-7680; ESSN: 2231-8526

Abstract / Synopsis

In Malaysia, two star fruit varieties, B11 and B10, are planted for commercial purposes. These types of star fruits are suitable for making juices. However, the fresh star fruit juice is cloudy, viscous and green in colour, necessitating the use of enzymes to clarify the juice. Thus, the aim of this study was to establish the optimum conditions for enzymatic treatment of star fruit (B11) juice using response surface methodology (RSM) and to compare the optimum conditions of this variety (B11) with the B10. Star fruit juice (B11) was treated with pectinase enzyme at different enzyme concentrations, incubation times, and temperatures. The effect of this enzymatic treatment was analyzed based on turbidity, clarity, and viscosity. The regression models describing the changes of turbidity, clarity and viscosity were established with the coefficient of determination, R2, which were greater than O.S. The optimum operating conditions for clarifying star fruit juice (B11) was found to be at 0.01 % enzyme concentration at 30 min of incubation time and 30°C of temperature using response surface methodology. The method of treatments for B10 was similar to that of B11. The two varieties of star fruit (B11 and B10) showed different optimum conditions on enzyme concentration and incubation time; however there was no difference in terms of incubation temperature at optimum conditions.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Publisher: Universiti Putra Malaysia Press
Keywords: B10; B10; Enzymatic clarification; Response surface methodology; Star fruit juice; Clarity; Turbidity; Viscosity
Depositing User: Noor Syafini Zamani
Date Deposited: 20 Nov 2015 10:10
Last Modified: 20 Nov 2015 10:10
URI: http://psasir.upm.edu.my/id/eprint/40536
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