Utilization of pectinase from Aspergillus sp. in extraction of banana juice
Sapin, A.B. | Espino, T.M. | Chan, F.M.S. (Philippines Univ. Los Banos, College, Laguna (Philippines). National Inst. of Molecular Biology and Biotechnology) Tan, W.T.
Pectinase produced from Aspergillus sp. was utilized in the extraction of banana juice. The optimum condition for enzymatic extraction were as follows: pectinase concentration of 100 PTE unit/kg banana pulp, incubation at room temperature for 16 h and pH of blended pulp was pH 4.0. Pectinase treatment significantly increased juice yield and markedly improved juice clarity. Results of sensory evaluation showed that dilution of the pure juice up to five times its volume and adjusting the total soluble solids and total titratable acidity to 12 deg Brix and 0.25% acidity, respectively was the most acceptable formulation for ready-to-drink banana juice
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par University of the Philippines at Los Baños
Découvrez la collection de ce fournisseur de données dans AGRIS