Optimization of Enzyme Assisted Juice Extraction from Banana

Author: Guddu Kumar, Vinay Kumar*, Kumari Suvidha, Manish Raj and M.A. Aftab

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Abstract

25.58% production of banana is contributed from India. 40-45 percent of fruits are detoriated due to improper post-harvest management. To rectify such problem we need to reduce convert the excess produce into value added products. The health conscious peoples are demanding much more for the juices. Pulpy nature of banana fruits makes the juice extraction difficult task because the pulp does not contain enough liquid to be converted into juice without the addition of more water, which changes the consistency of the juice from a sticky, lumpy mass to a free-flowing juicy nature. Adding enzymatic treatments to the banana pulp causes it to liquefy, resulting in free-flowing banana juice. The pectinase enzyme present in the banana variety ‘Grand Naine’ catalyses the breakdown of pectin found in the cell wall of the plant cell, speeding up the juice extraction process. It raised filterability and minimized viscosity. The goal is to assess the physicochemical and nutritional aspects of re

Keywords

Banana, TSS, Viscosity, fresh juice, Enzyme.

Conclusion

The current study’s results were analysed using the Completely Randomized Design (CRD) statistical approach. The physicochemical quality parameters of the juices derived from the pectinase enzyme-treated banana pulp were investigated. The total soluble solid increased as the enzyme concentration and incubation time were increased. During storage for up to 60 days, total soluble solid (TSS) increased dramatically, although total viscosity dropped. In the control treatment, the juice had a high viscosity (T9). During storage, the overall sensory quality deteriorated.

References

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How to cite this article

Kumar, G., Kumar, V., Suvidha, K., Raj, M. and Aftab, M.A. (2021). Optimization of Enzyme Assisted Juice Extraction from Banana. Biological Forum – An International Journal, 13(3a): 406-409.