| Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (350C to 550C) and incubation time (40 to 120 min). The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the juice were studied by employing a second order central composite design. The coefficient of determination (R2) values for filterability, clarity, turbidity and viscosity were greater than 0.85. Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly correlated to enzyme concentration, incubation temperature and incubation time. Enzyme concentration was the most important factor affecting the characteristics of the carrot juice as it exerted a highly... |
