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Abstract
The investigation envisaged to optimize the conditions of liquefaction of apricot, plum, and mango pulp with pectinase enzyme for juice extraction. Pectinase powder with pectinesterase and polygalacturonase activities of 1.15 and 6.68 units per gram, respectively, was used for liquefaction of pulps. An enzyme concentration of 0.5% was found optimum to liquefy apricot and plum pulps at 45°C in 5 h to obtain maximum juice yields of 78% and 82%, respectivly. An enzyme concentration of 0.9% and incubation at 45°C for 6 h gave maximum juice yield of 59% from mango pulp. Juices obtained after liquefaction of pulps had higher moisture, total soluble solids, total sugars, reducing sugars and acidity and lower crude fiber, vitamin C, and pH than pulps. The other constituents, namely fat, protein, ash, and β-carotene, remained nearly the same in juices as well as pulps.
