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A study of the production of clarified banana juice using pectinolytic enzymes
Author(s) -
VÍQUEZ FLORIBETH,
LASTRETO CELSA,
COOKE R. D.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01003.x
Subject(s) - pulp (tooth) , chemistry , food science , centrifugation , aroma , pressing , yield (engineering) , incubation , fruit juice , enzyme , dissolving pulp , pulp and paper industry , chromatography , biochemistry , materials science , composite material , medicine , cellulose , pathology , engineering
Summary Pectinolytic enzyme treatments to increase the yield, reduce the viscosity and clarify the juice obtained from ripe banana pulp were studied. Six commercial enzyme preparations were tested on pulps of different ripenesses. Optimal conditions with respect to enzyme concentration, incubation temperature, time and pH levels are reported for the two most effective enzyme preparations. Clear juice yields of between 55 and 60% (based on pulp weight used) are obtained from pulp incubated at 45°C for 1 hr with 0.01% w/w of enzyme by subsequent centrifugation at 2900 maximal relative centrifugal force for 20 min. This corresponds to a yield of total and reducing sugars present in the pulp of over 75%. Untreated control pulps yield less than 5% of juice under these conditions. Hydraulic pressing of the pulps at 16 kg/cm 2 gives similar juice yields to those obtained by centrifugation. The juice has an excellent flavour and aroma and provides a possible use for the large quantities of reject bananas available in producer countries.