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PROCESSING OF BANANA‐BASED WINE PRODUCT USING PECTINASE AND α ‐AMYLASE
Author(s) -
CHEIRSILP B.,
UMSAKUL K.
Publication year - 2008
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00152.x
Subject(s) - pectinase , wine , food science , chemistry , pectin , fermentation , amylase , starch , flavor , hydrolysis , alpha amylase , banana peel , enzyme , biochemistry
Banana must was treated with pectinase and α ‐amylase to hydrolyze pectin and starch prior to its use to produce a wine product. The synergistic activities of the enzymes enhanced hydrolysis of the complex carbohydrates. A decrease of 55% in the viscosity and a 2.7‐fold increase in the amount of extracted juice were obtained after incubating with 0.05% (w/w) of pectinase at 40C for 2 h, followed by treating with 0.05% (w/w) of α ‐amylase at 50C for 3 h. A 15 and 39% increase in total soluble sugars and reducing sugars in extracted juice were achieved, respectively. Enzyme‐treated banana must was diluted with four volumes of water and then fermented by yeast to produce banana wine. The pretreatment of banana with enzymes before wine fermentation resulted in a higher level of reducing sugars than that of the control (nonenzyme‐treated banana wine) during fermentation. The clarity of the enzyme‐treated banana wine was also fourfold higher than that of the control at 25 days of fermentation. The concentrations of total soluble solids, total soluble sugars, and alcohol in the enzyme‐treated banana wine and the control have no significant differences.PRACTICAL APPLICATIONS Banana fruits contain high nutrition sources of carbohydrate, minerals and vitamins. Banana‐based wine has a good flavor and can be considered ahealthy alcoholic beverage. However, polymeric carbohydrates like pectin and starch in banana cause the turbidity and viscosity of the wine and make the clarification process harder. Application of pectinase and α ‐amylase that affect the quality of wine is important for improving the process of banana wine production. This study highlights the effectiveness of pectinase and α ‐amylase treatments on banana wine production such as increasing the banana juice extraction yield, decreasing the viscosity of banana must, forming simple sugars and oligosaccharides to facilitate yeast growth during fermentation and improving the clarification process.