Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice

Abstract

The effect of the clarifier enzymatic complexes Clarex and CEC1-CTAA, used in the proportion 0.03% v/w in industrialized banana (Musa cavendishii) pulp, at the conditions of gentle hydrolysis 40 degree Celsius, 15 minutes, was observed to determine the quality here represented by indicators such as yield, viscosity, Brix, pH, centesimal composition, counts of moulds and yeasts and of mesophilics, and sensorial properties of color, aroma, flavor and body by both clarified banana juices. The juice clarified by Clarex was significantly (p < 0.01) more yellow, less grey, less opaque and less viscous than that obtained with CEC1-CTAA. There was no significant difference between the means of aroma of fresh banana and flavor in these juices. Furthermore, the values obtained for flavor for both juices were judged good (6.72 and 6.05 for the juices clarified with Clarex and CEC1- CTAA, respectively), because they were up the middle of the scale (from 0 to 10).