Optimisation of enzymatic liquefaction of mango pulp by response surface methodology

Enzymatic liquefaction of the Neelam variety of mango pulp has been optimised by response surface methodology. The effect of enzyme concentration and incubation time and their complex interaction on juice yield, clarity of the juice, alcohol-insoluble solids and viscosity of the mango pulp have been studied using a central composite rotatable design of experiments. The results showed that at the optimum condition (enzyme concentration and incubation time of 0.14% and 46.67 min, respectively) the yield was greater than or equal to 64%, clarity greater than or equal to 71%, alcohol-insoluble solids less than or equal to 2.0% and viscosity less than or equal to 1850 cP.