Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM).

• Main Authors: Lee, W. C., Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Baharin, Badlishah Sham
• Format: Article
• Language: English; English
• Published: Elsevier 2006
• Online Access: http://psasir.upm.edu.my/id/eprint/6515/1/Optimizing%20conditions%20for%20enzymatic%20clarification%20of%20banana%20juice%20using%20response%20surface%20methodology%20%28RSM%29..pdf; http://psasir.upm.edu.my/id/eprint/6515/; http://dx.doi.org/10.1016/j.jfoodeng.2005.01.005

Raw banana juice is turbid, viscous and gray in colour. This work was initiated to optimize the enzymatic clarification process of banana juice using response surface methodology. Banana juice was treated with pectinase at various enzyme concentrations (0.01– 0.1%), temperatures (30–50 C) and time...