Efforts were made in the present investigation to prepare the clarified guava juice using pectinase enzyme. The process was standardized for optimum enzyme concentration, incubation period and optimum temperature based on yield, clarity and chemical composition of clarified guava juice. Addition of pectinase enzyme at 1.00 percent level to the guava pulp and incubating enzyme mixture for 15 hours at 40°C was found better. The clarified juice thus obtained was with higher TSS, acidity and ascorbic acid content, as compared to non treated pulp.
guava, pectinase, incubation, clarified juice
