Enzymatic, physicochemical and rheological behaviour of bael fruit pulp and juice

Abstract

Extraction of pulp was obtained successfully by addition of water to pulp in proportion of 1:1 and 2:1. A clear juice was obtained by centrifugation of the pulp (Fruit-water, 1:2) at 4000 rpm for 10 min. All the products were non-Newtonian pseudoplastic fluids. The power law model was used to determine the viscometric constants. Consistency coefficient values were higher 116.9, 69.98 for pulp of fruit to water 1:1 and 1:2 than that of juice (0.159). Maximum retention of colour and ascorbic acid content was observed with pulp of fruit-water 1:1 and it was 0.321 and 3.60 mg/100 mL respectively. Residual enzyme activity was determined for pulp and juice. Pectin methyl esterase activity was minimum 1.163U for juice and was maximum 1.375U for pulp (Fruit-water 1: 1). Maximum amylase activity 71.02U was observed with pulp of fruit-water 1: 1. It was 69.21 and 62.81 for pulp of fruit-water 1:2 and juice respectively.