Factor affecting the production of clarified banana drink
1995
Montatip Yunchalad | Ai, Jiang Ming | Vipa Surojanamethakul (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Clarified banana juice was prepared by hydrolysis banana pulp of Kluai Hom Thong and Kluai Hom Grand Neine with commercial enzyme pectinase and amyloglucosidase to increase juice yield. The optimum concentration were 0.03 percent Pectinex Ultra SP-L or Rohapex TF with 0.02 percent amyloglucosidase. Juice yield reached about 80 percent (base on the pulp weight), when the banana puree was preheated to 90 deg C in steam blancher, followed by enzyme treatment at 45 deg C and maintained for 2 hours. The effectiveness of enzyme on juice yield was greatly depended on pre-heating the pulp and the stage of banana maturity. Two batches of large scale trials with Kluai Hom Thong were conducted by two different extraction techniques. Juice yields obtained were 87.14 percent by filtering with basket centrifuge and 85.62 percent by manual hydraulic press. An organoleptic test from 45 panelists showed a good acceptability in clarity, flavour and taste of the banana drink with no significantly different (p 0.05) between 25 percent and 35 percent juice content at pH 4.2 and pH 4.6. Only mean score of color was significantly different (p 0.05).
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