Enzymatic Extraction and Clarification of Sapota (Manilkhara achras) PKM 1 Juice

Enzymes are an integral component of modern fruit juice manufacturing processes. Their main functions are to: increase extraction of juicefrom raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. In this present study, sapota fruits were collected form Horticultural College & Research Institute, Periyakulam, TNAU, Tamil Nadu, India. Ripened fruits were washed, peeled, de-stoned and sliced into small pieces. The sliced fruits were ground into pulp using mixie. For 50 gm of fresh pulp was used. The extracted sapota pulp was mixed with 0.05, 0.10, 0.15 and 0.20 per cent pectinase and 0.05 per centamylase enzyme were use incubation at 45°C temperature for 30, 60, 90 and 120 minutes. Enzyme treatment was inactivated by heating the sapota pulp at 90°C for 5 min in an incubator. The juice was extracted through double fold muslin cloth. The sparkling clear sapota juice were pasteurized at 82°C for 20 minutes, filled in sterilized glass bottles (200 ml) and crown corked. Untreated juice after 2 hour incubation without enzyme concentration gives extraction rate of 24 ml/50g sample respectively and 2 hour incubation (0.15% + 0.05%) enzyme concentration gives extraction rate of 29.5 ml/50g sample respectively. The pH decreases from 4.90 in untreated juice to 4.32 in pulp treated with (0.15% + 0.05%) enzyme concentrationfor2 hr. Enzymatically extracted juice from sapota juice increased significantly from titratable acidity (0.31 to 0.44%), TSS (21.20 to 21.24^oB) and Clarity (0.060 to 0.075) for the 2 hour of incubation at the (0.15% + 0.05%) enzyme concentration and nochanges in the untreated pulp. It concluded that the enzyme concentration, incubation temperature and incubation period were optimized as (0.15% + 0.05%) (pectinase & amylase) enzyme, 45°C incubation temperature and 2 hours incubation periods respectively for the production of clarified juice from sapota fruit.