Effect of Extraction Techniques on Physicochemical Properties of Passion Fruit Juice

Publication Date : 16/04/2018

DOI : 10.22623/IJAPSA.2018.4017.2NASJ


Author(s) :

Greeshma K G , Sheela K B , Pushpalatha P B.


Volume/Issue :
Volume 4
,
Issue 4
(04 - 2018)



Abstract :

Passion fruit (Passiflora edulis Sims) belongs to the family Passifloraceae, which have two distinct forms, the standard purple (Passiflora edulis Sims f. edulis) and the yellow (Passiflora edulis f. flavicarpa). The fruits are valued for its captivating flavour, nutritional benefits and medicinal properties.Three methods of juice extraction (enzymatic, mechanical and conventional methods) were compared to identify the most efficient method. Among the different enzymatic treatments tried pectinase 5 ml per litre incubated at 50° C for 90 minutes was found ideal. This treatment yielded more quantity of juice with high TSS, acidity and total sugars. The juice yield was comparatively less in mechanical and conventional method of extraction.


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