Studies on enzymatic liquefaction of banana (Musa spp.) fruit pulp for juice preparation

Abstract

Two varieties of banana i.e. “Grand Naine” and “Robusta” were studied for enzymatic juice extraction. After extraction banana based beverages were prepared i.e. Nectar and concentrate (squash). The products were studied at room temperature for a period of 4 months and analyzed organoleptically and chemical composition at an interval of two months i.e. initially, after 2 months and 4 months. The enzymatic liquefaction of banana pulp yielded higher juice compared to control in both the varieties, “Grand Naine” and “Robusta”. The liquefied juice yield increased with the increase in enzyme concentration and prolonged incubation time, in both varieties. The enzymatically liquefied juice recorded higher TSS, sugars and lower viscosity. Among the varieties, “Grand Naine” yielded higher juice compared to “Robusta”. Higher TSS and sugars were seen in “Robusta” pulp after liquefaction, but lower viscosity was observed in “Grand Naine” variety of banana. In nectar, product prepared from “Robusta” banana variety using liquefied juice gave higher TSS and non reducing sugars. But “Grand Naine” variety nectar showed lower viscosity and higher reducing sugars. The nectar prepared from liquefied juice of “Grand Naine” variety of banana using enzyme (Pectinex ultra SP-L) with a concentration of 300 ppm enzyme and an incubation time of five hours was rated superior in overall acceptability. The squash prepared from liquefied juice of variety “Robusta” banana using enzyme (Pectinex ultra SP-L) with a concentration of 300 ppm with incubation time of five hours was rated superior in overall acceptability.