Optimization of Pectinase Enzyme Liquefaction of Banana 'Gros Michel' for Banana Syrup Production

Abstract

The pectinase enzyme liquefaction of banana ‘Gros Micheal’ pulp was optimized by response surface methodology (RSM). The effect of pectinase enzyme concentrations (0-0.2%) and incubation times (60-300 min) on juice yield (%), total soluble solids (TSS), recovery soluble solids (RSS), clarity (%T670) and browning index (A420) of juice were studied using central composite design of experiments. Results showed that pectinase enzyme concentration played an important role that significantly (p ) 0.001) influenced most of dependent variables of banana juice. The coefficient of determination (R 2 ) of yield (%), recovery soluble solids (RSS), clarity (%T670) and browning index (A420) were 0.907, 0.924, 0.804 and 0.793, respectively. The optimum condition for enzymatic extraction was 0.15% of pectinase enzyme incubated for 120 min at 50°C. The yield was * 62%, RSS *14, %T670 * 96% and A420 ) 0.1. The physicochemical compositions of syrup were mostly three times higher than juice owing to the concentration that increased from 24 to 74° Brix except for pH, clarity (%T670), CIE L* which were not