Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/3094
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dc.contributor.authorVivek, Kambhampati-
dc.contributor.authorMishra, Sabyasachi-
dc.contributor.authorPradhan, Rama Chandra-
dc.date.accessioned2018-11-19T05:50:07Z-
dc.date.available2018-11-19T05:50:07Z-
dc.date.issued2018-10-
dc.identifier.citation19th World Congress of Food Science and Technology (IUFoST 2018), Mumbai, India , 23-27 October 2018en_US
dc.identifier.urihttp://hdl.handle.net/2080/3094-
dc.descriptionCopyright of this document belongs to proceedings publisher.en_US
dc.description.abstractSohiong (Prunus nepalensis) is an underutilized fruit grown in Meghalaya, India. It is very perishable and is a rich source of β-carotene, anthocyanins, phenols and antioxidants. Lack of storage facilities and processing machinery leads to minimum utilization of the fruit. Converting the fruit in to value added products will help in increasing the popularization of the fruit in domestic and international markets. Sohiong fruit has high amount of pectin, hence extracting the juice from the fruit is tedious and time consuming. Therefore, response surface methodology (Box-Behnken model) was employed for analysing the effect of pectin concentration, incubation time and temperature on juice yield, anthocyanins and total phenols. The coefficient of determination (R2) value for all the models for dependent variables were greater than 95%. The maximum juice yield (49.5%), anthocyanins (1735mg/L) and total phenols (6445mg GAE/L) were obtained when treatment was conducted at optimal conditions of pectin concentration (0.05%), incubation time (90 min)and temperature (45ºC).en_US
dc.subjectSohiongen_US
dc.subjectJuice yielden_US
dc.subjectAnthocyaninsen_US
dc.subjectTotal phenolsen_US
dc.subjectPectinen_US
dc.titleProcess optimization of Sohiong fruit juice extraction with better quality using RSMen_US
dc.typePresentationen_US
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