The processing steps of banana juice are outlined below. Fresh
and ripe bananas were selected, washed to remove surface filth
and microbial flora on the surface, peeled and cut in small pieces.
100 mg of banana was weighed and put into a 600 ml beaker.
Based on preliminary experiments, banana to water ratio of 1:2
(weight/volume) was used in the mixing process at 1000 rpm for
10 min using a Remi Motor agitator, type RQ 122 supplied by Elektrotechnik
Ltd, Kolkata, India. The mixture was put in water bath
at convenient temperature, and then enzyme was added according
to the range of experimental design. For example, enzyme dose of
0.03% indicated that 0.09 ml of enzyme was added to 300 g of banana.
This means that the unit of enzyme dose was in ml/100 g or %
v/w. Throughout the incubation period, the mixture was stirred
regularly to allow complete homogenization of the system. The initial
pH before enzymatic hydrolysis was not adjusted. At the end of
the enzymatic treatment, pectinase was inactivated by heating at
95 C for 5 min. The mixture was cooled and filtered by a fine mesh
cloth filter to remove pulp. The filtrate was collected and various
physical and chemical analysis were performed.