Sensory evaluation of clarified banana (Musa paradisiaca L.) juice prepared using enzymes

Abstract

The present investigation entitled “Sensory evaluation of clarified banana (Musa paradisiaca L.) Juice prepared using enzymes” was aimed to standardize formulation for the preparation of clarification juice from banana. Clarified i. e. banana juice prepared by using different concentration of enzyme pectinase @ 0%, 0.5%, 1% and cellulase 0%, 0.5%, 1% for changes in sensory qualities during storage period of 6 months at room temperature. Banana clarified juice were prepared using enzymes concentration with different nine treatments. The juice was extracted using muslin cloths and hand pressing of banana pulp. Clarified banana juice pasteurization and packed in glass bottle stored room temperature for six month and periodically evaluated for its sensory quality. Sensory parameters were found decreasing trend during six months of storage. C0P2 i.e. (cellulase: pectinase, 0:1%) was rated best treatment on the basis of higher sensory scores of colour, taste, flavour and overall acceptability. According to above, it may be suggested that for clarified banana juice using of can be prepared by of the proportion of 1 per cent pectinase.