In this paper, an understanding of the effects of treatment time, incubation period and enzyme concentration is established in the enzymatic extraction of juice from carabao mango pulp using the central composite rotatable experimental design to gather sufficient data and evaluate the validity of the full quadratic model in describing the dependence of important juice properties on the factors mentioned. When a satisfactory fit is established, the equations derived are then used in the multiple-response optimization where the optimal combination of the factors are determined in which experiments could be concentrated on to fully understand the mechanism by which the enzyme aids in the extraction and improving the quality of the juice extracted.

The carabao mango is the leading tropical produce of the Philippines. It is cultivated inmost parts of the archipelago. The optimization of its conversion to food products, such as juice drinks and concentrate, therefore, would benefit many people especially those in the "low-to-medium" production scale bracket which abound in he Philippines.