Resumo

ESCALANTE-MINAKATA, Pilar et al. Optimization of the enzymatic extraction of a banana beverage using the cultivars enano gigante, FHIA-17 y FHIA-23. Universidad y ciencia [online]. 2013, vol.29, n.1, pp.01-09. ISSN 0186-2979.

The extraction of a banana beverage using enzymatic methods and three cultivars was optimised in this study. Two commercial enzymes were used: an amylase (Glucozyme-400) and a combination of pectinase, hemicellulase and cellulase (Macerex PM). The stage of ripeness of the fruit, the variety, the type of enzyme and the dilution were optimised using the juice yield and the concentration of soluble solids (°Brix) as response variables. The enzyme amylase presented no positive effect on extraction at any stage of ripeness. The Macerex PM complex presented a positive effect with respect to yield; however, as the dilution factor increased, the yield and the concentration of soluble solids (°Brix) decreased.

Palavras-chave : banana; enzymatic extraction; response surface.

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