The effect of enzymatic processing on banana juice and wine
Date
2008-12
Authors
Byarugaba-Bazirake, George William
Journal Title
Journal ISSN
Volume Title
Publisher
Stellenbosch : Stellenbosch University
Abstract
Although bananas are widely grown worldwide in many tropical and a few subtropical
countries, banana beverages are still among the fruit beverages processed
by use of rudimentary methods such as the use of feet or/and spear grass to extract
juice. Because banana juice and beer remained on a home made basis, there is a
research drive to come up with modern technologies to more effectively process
bananas and to make acceptable banana juices and wines. One of the main
hindrances in the production of highly desirable beverages is the pectinaceous nature
of the banana fruit, which makes juice extraction and clarification very difficult.
Commercial enzyme applications seem to be the major way forward in solving
processing problems in order to improve banana juice and wine quality. The
particular pectinolytic enzymes that were selected for this study are Rapidase CB,
Rapidase TF, Rapidase X-press and OE-Lallzyme. In addition this study, investigate
the applicability of recombinant yeast strains with pectinolytic, xylanolytic,
glucanolytic and amylolytic activities in degrading the banana polysaccharides
(pectin, xylan, glucan starch) for juice and wine extraction and product clarification.
The overall objective of this research was to improve banana juice and wine by
enzymatic processing techniques and to improve alcoholic fermentation and to
produce limpid and shelf-stable products of clarified juice and wine. The focus was on
applying the selected commercial enzyme preparations specifically for the production
of better clarified banana juice and wine. This is because the turbid banana juice and
beer, which contain suspended solids that are characterised by a very intense
banana flavour, require a holistic approach to address challenges and opportunities
in order to process pure banana beverages with desirable organoleptic qualities.
The specific objectives of applying commercial enzymes in the processing of banana
juice and wine, comparing with grape winemaking practices, use of recombinant
yeast and analyses of various parameters in the juices and wines made have
enabled generation of information that could be of help to prospective banana juice
and wine processors.
The research findings obtained could be used to establish a pilot plant or small-scale
industry in the banana processing beverages producing large quantities,and finally
the overall objective of obtaining limpid and shelf stable products would be achieved.
Description
Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008.
Keywords
Musa genotypes, Banana juice, Pectinolytic enzymes, Proteases, Banana cultivars, Banana wine, Recombinant yeast, Pectinase, Glucanase, Xylanase, Amylase, Dissertations -- Wine biotechnology, Theses -- Wine biotechnology, Bananas -- Processing, Enzyme kinetics, Banana products, Beverages, Fruit juices, Fruit wines, Agriculture