Journal of Current Research in Food Science
  • Printed Journal
  • Refereed Journal
  • Peer Reviewed Journal

P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part A
Effect of pectinolytic treatment on quality attributes of banana ready-to-serve drink during storage


Author(s): Mohammad Sadiq, Anju Kumari*, Kritika Rawat, Sangeeta C Sindhu and Rakesh Kumar

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

Pages: 05-09 | Views: 31 | Downloads: 19

Download Full Article: Click Here
How to cite this article:
Mohammad Sadiq, Anju Kumari*, Kritika Rawat, Sangeeta C Sindhu, Rakesh Kumar. Effect of pectinolytic treatment on quality attributes of banana ready-to-serve drink during storage. J Curr Res Food Sci 2021;2(2):05-09.
Journal of Current Research in Food Science