Abstract
The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and β-carotene can easily release. In this study, the effects of microbial β-mannanase and its combination with the most commonly used commercial type enzymes in the carrot juice production on the carrot juice yield, the amount of β-carotene, and turbidity were investigated. Enzyme concentrations on yield were optimized by the Response Surface Method. As a result of the maceration process, fruit juice yields were increased. While the highest yield (58.51%) was obtained from the combination of 0.15 g β-mannanase/kg carrot and 0.3 g Viscozyme/kg carrot, the highest β-carotene concentration was found to be 2.75 mg/100 g using an individual β-mannanase enzyme. Last, the quality of the carrot juice in turbidity was improved by individual β-mannanase enzyme or β-mannanase with combining industrial enzymes. Practical applications The yield and quality of carrot juice (total β-carotene content) can be improved by crude or industrial enzyme liquefaction treatment. The concentration of the initial enzyme concentration and combination strategy is the most important parameter to obtain well-produced carrot juice. Consequently, enzyme liquefaction (maceration) process with individual β-mannanase enzyme or β-mannanase with combining industrial enzymes can be used as an important production step which increases quality in carrot juice production.
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