Enzymic debittering of Indian grapefruit (Citrus paradisi) juice |
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Authors: | S Prakash,R
S Singhal,P
R Kulkarni |
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Affiliation: | S Prakash,R S Singhal,P R Kulkarni |
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Abstract: | The present work explores the use of enzymes for debittering grapefruit (Citrus paradisi) juice. The debittering process was optimised using a statistical approach. A full factorial design using enzyme concentration (0.25, 0.5 and 1.0 g l?1), incubation temperature (25, 30 and 40 °C) and time of incubation (1, 2 and 4 h) as variables gave a regression equation that could predict the extent of debittering. The optimum set of conditions recommended is an enzyme concentration of 1 g l?1 at 40 °C for 4 h. The extent of naringin breakdown achieved under these conditions was 75%. © 2002 Society of Chemical Industry |
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Keywords: | grapefruit Citrus paradisi naringin naringinase enzymic debittering |
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