Open AccessVISCOSITY REDUCTION AND PREVENTION OF BROWNING IN THE PREPARATION OF CLARIFIED BANANA JUICE 1
Author(s) -
KOFFI E. K.,
SIMS C. A.,
BATES R. P.
Publication year - 1991
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1991.tb00062.x
Subject(s) - browning , food science , chemistry , viscosity , reduction (mathematics) , fruit juice , mathematics , physics , thermodynamics , geometry
Experiments were conducted to determine the effects of commercial enzyme preparations on viscosity reduction and filterability of banana juice, and the effectiveness of various anti‐browning treatments on clarified juice. Two different combinations of pectinase, cellulase and hemicellulase were more effective in reducing viscosity and improving filterability of both green and ripe banana purees than a pectinase, galactomannanase or cellulase after incubation periods of 3, 6 and 9 h. An alpha‐amylase was not effective in reducing viscosity as compared to the control, even of green banana puree high in starch. Potassium metabisulfite (100 mg/L) was more effective in producing a light colored juice with stable color than two heating methods (heating whole, unpeeled bananas at 100°C for 11 min.; heating puree at 80°C for 1–2 min) and ascorbic acid (470 mg/L). Polyphenoloxidase was active in the clarified juices treated with ascorbic acid and the control, and both darkened over time. Sensory analysis indicated that all the juices had similar banana flavor intensity.