Abstract
One important source of nutrients is fruit juices, and they may also possess therapeutic properties that help to alleviate the risk of many diseases. Soursop fruits are large and may be consumed fresh (raw), fermented or cooked. The aim of this work was to optimise soursop juice recovery after clarification with partially purified alpha amylase. This was done using the response surface methodology. The independent variables were temperature, volume of enzyme used and time of clarification. The results showed that the highest volume of juice recovery which was the dependent variable would be obtained at 27.5 °C for 30 min with a desirability of 95.6%.
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The authors would like to thank Covenant University for partial sponsorship of this work.
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Atolagbe, O.M., Ajayi, A.A., Olasehinde, G.I. (2022). Optimisation of Soursop Juice Recovery by Alpha Amylase Produced by Aspergillus niger Using Statistical Tool. In: Ayeni, A.O., Sanni, S.E., Oranusi, S.U. (eds) Bioenergy and Biochemical Processing Technologies. Green Energy and Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-96721-5_10
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