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Developmental studies on certain aspects of enzymic processing of banana (Musa cavendishii). 1. Laboratory investigations.

Jaleel, S. A. and Basappa, S. C. and Sreekantiah, K. R. (1978) Developmental studies on certain aspects of enzymic processing of banana (Musa cavendishii). 1. Laboratory investigations. Indian Food Packer, 32 (2). 17-21, 9 ref..

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Abstract

Conditions for enzymic processing of cavendish banana (Musa cavendishii) using pectinase (0.5-2.0%) were investigated. Fruit with brown spots on the skin was found to have optimum degree of ripeness, was peeled and the pulp was agitated for 1 h after addition of 0.75-1.0% of pectinase (v/w of pulp). This resulted in max. extraction of juice (90%). Preheating of pulp (70 degree C) and addition of potassium metabisulphite (5 g/4.8 kg of pulp) improved the final quality of fruit juice.

Item Type: Article
Uncontrolled Keywords: PECTIC-ENZYMES; banana juices, pectinases & extraction of; EXTRACTION-; FRUIT-JUICES; BANANAS-; pectinases & extraction of banana juices
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2008 07:02
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6497

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