Effects of fining treatment and storage temperature on the quality of clarified banana juice

• Main Authors: Lee, W. C., Yusof, Salmah, Sheikh Abdul Hamid, Nazimah, Baharin, Badlishah Sham
• Format: Article
• Language: English; English
• Published: Elsevier 2007
• Online Access: http://psasir.upm.edu.my/id/eprint/7151/1/Effects%20of%20fining%20treatment%20and%20storage%20temperature%20on%20the%20quality%20of%20clarified%20banana%20juice.pdf; http://psasir.upm.edu.my/id/eprint/7151/; http://dx.doi.org/10.1016/j.lwt.2006.12.008

The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 °C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbi...