Effect of enzymatic treatment on juice yield, viscosity and clarity of banana juice

Tapre, A. R.; Jain, Rishi K.

doi:10.5958/j.0976-0563.33.1.006

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…Pectinex Ultra SP-L and cellulase enzyme i.e. Celluclast 1.5L as per the process suggested by Tapre and Jain (2014). The banana fruits were washed, peeled manually and cut into small pieces.…”

Section: Methodsmentioning

confidence: 99%

Study of inhibition of browning of clarified banana juice

Tapre¹,

Jain²

2016

AJDFR

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Browning is the second largest cause of quality loss in fruits and vegetables. It seems to be the most severe problem during banana pulp processing. Effect of two anti-browning pretreatments viz. addition of ascorbic acid (200-1200 ppm) and blanching the peeled fruits (90 0 C for different periods) prior to enzymatic clarification banana juice were studied. Effectiveness of anti-browning pretreatments to the pulp was evaluated by measuring the browning in terms of Browning Index in prepared clarified juices. Clarified banana juice obtained from untreated pulp had dark brown colour with initial browning index value of 0.411 which continuously increased and reached to 0.586 at 24 h of storage. Pretreatment of pulp with 1000 ppm of ascorbic acid or heating at 90 0 C for 6 minute was observed to retain the natural colour of prepared clarified juice without marked changes up to 4 h of storage at room temperature. However preheating of banana pulp observed to be caused cooked flavour and altered the original taste of the clarified juices.

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Section: Methodsmentioning

confidence: 99%

Study of inhibition of browning of clarified banana juice

Tapre¹,

Jain²

2016

AJDFR

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“…The enzymatic hydrolysis of pulp improved the juice yield and quality, in terms of viscosity, clarity. The enzymatic method was industrially applicable to improve the yield and quality of the juice [7]. The enzymes, mainly pectinases, assist in pectin hydrolysis, which cause a reduction in pulp viscosity and a significant increase in juice yield [8].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Conditions for Enzymatic Extraction of Juice from Jackfruit (Koozha) Using Response Surface Methodology

Bensi

Singh

Kumari

et al. 2020

EJNFS

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The central composite design of Response surface methodology, statistical tool was used in this study for analyzing the effects of enzymatic treatment conditions namely; incubation time, incubation temperature and enzyme concentration on the percent yield. The jackfruit koozha pulp was treated with the pectinase enzyme at different incubation time (1- 5 hours), incubation temperature (30-45°C) and at various level of enzyme concentration (0.1-0.8 per cent). The effect of these independent variables on percent yield of juice was evaluated. Based on response surface and contour plots, the optimum condition for jackfruit koozha juices obtained were: incubation time 2.75 hours, incubation temperature 42.3°C and the concentration of enzyme 0.5 percent with desired yield of 82 percentages. Enzymatic extraction, as a pretreatment condition in koozha type results in higher yield recovery. Statistical analysis showed that percent yield of juice was significantly correlated with the incubation time, incubation temperature and level of enzyme. The most significant variable enhancing the juice yield is enzyme concentration.

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“…The juice yield was increased by 11.38%. Tapre and Jain [24] evaluated the effect of pectinase enzyme concentration (0.05% to 0.15%), incubation temperature (30°C to 50°C) and incubation time (60-180 min) on juice yield and clarity of banana pulp. They found that 0.11% enzyme concentration at 39.8°C, incubation for 143 min achieved maximum juice yield of 75.11% and clarity of 94.05%.…”

Section: Introductionmentioning

confidence: 99%

Review on Development of Wine and Vermouth from the Blends of Different Fruits

Ahmed¹,

Chauhan²,

Ads³

et al. 2017

J Food Process Technol

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The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry. Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation. The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter and both have different alcohol levels. It is known as aromatized liquor and it can be considered as a fortified wine. With the augment in maturation period total soluble solids, total sugar, tannins and antioxidant activity decreased while as reducing sugar and volatile acidity increased significantly in both the products. There was trivial decrease in ethanol concentration. But in vermouth titratable acidity increased and pH decreased while as in case of wine the titratable acidity decreased and pH increased. This review gives comprehensive information on the technology of wine and vermouth production, various spices and herbs used.

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Effect of enzymatic treatment on juice yield, viscosity and clarity of banana juice

Cited by 4 publications

References 5 publications

Study of inhibition of browning of clarified banana juice

Study of inhibition of browning of clarified banana juice

Optimizing Conditions for Enzymatic Extraction of Juice from Jackfruit (Koozha) Using Response Surface Methodology

Review on Development of Wine and Vermouth from the Blends of Different Fruits

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