Effect of pectinolytic treatment on quality attributes of banana ready-to-serve drink during storage

Abstract

The pectinaceous aspect of the fruits is challenging for juice extraction. Pectinases are known to be one of the most effective hydrolytic enzymes in fruit juices. In present research, crude pectinase enzyme produced under solid state fermentation by Aspergillus Niger (MTCC 281) having banana peel powder as substrate was used. Banana juice was treated with (1, 2 and 3% v/v) crude pectinase at different incubation time (30, 45 and 60 minutes) and temperature (35, 40 and 45 oC). Treated samples were assayed for minimum turbidity and maximum juice yield. Treatment showing minimum turbidity was used for preparation of banana ready-to-serve drink. The samples were analyzed fortnightly for quality attributes viz. physico-chemical, sensory and microbial parameters during 45 days storage period. The major variation in TSS, total sugars, pectin, acidity and turbidity found in banana RTS juice treated with pectinase. No microbial count found during 45 days of storage. The overall acceptability scores of RTS banana juice treated with pectinase were substantially higher than control over the storage period