Journal of Scientific Research and Reports, ISSN: 2320-0227,Vol.: 17, Issue.: 1
Effect of Different Spices on Enzymatic Browning of Banana Pseudostem Juice
R. Chandrakala1, Promita Gundev1 and Lochan Singh2* 1Department of Food Science and Technology, NIFTEM, Haryana, 131028, India. 2Department of Agriculture and Environmental Sciences, NIFTEM, Haryana, 131028, India.
R. Chandrakala1, Promita Gundev1 and Lochan Singh2*
1Department of Food Science and Technology, NIFTEM, Haryana, 131028, India.
2Department of Agriculture and Environmental Sciences, NIFTEM, Haryana, 131028, India.
(1) Surapong Pinitglang, Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, Thailand.
(1) Jayath P. Kirthisinghe, University of Peradeniya, Sri Lanka.
(2) Maha Mohamed Shater Abdallah, National Research Centre, Egypt.
Complete Peer review History: http://www.sciencedomain.org/review-history/22149
Aim and Background: Banana pseudostem is an agricultural waste with potential health benefits but highly susceptible to browning caused by polyphenol oxidase enzyme (PPO). The aim of present study is to investigate the effect of different spices on browning of pseudostem juice.
Methods: In present study, extracts of spices namely Clove, Cardamom, Cinnamon and Ginger were added to banana juice at different concentrations (4,8,12%) and their effect on browning and color was determined.
Results: Significant effect of spice type (p < 0.05) was observed on PPO while no significant effect of spice was observed on color. The ginger (4% and 8%) and clove (12%) exhibited higher inhibition of PPO activity while highest L value (lightness) was found for juice sample treated with cardamom (12%).
Conclusion: Spices exhibited promising effect in inhibiting browning of pseudostems’ juice but color parameter did not act as an efficient marker for evaluating the same.
Banana; pseudostem; browning; polyphenol oxidase; spices.
DOI : 10.9734/JSRR/2017/37919Review History Comments