Effects of fining treatment and storage temperature on the quality of clarified banana juice
- Lee, W. C.
- Yusof, Salmah
- Sheikh Abdul Hamid, Nazimah
- Baharin, Badlishah Sham
DOIAbstract
The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 °C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbiological, and sensory quality of clarified banana juice were evaluated during storage. Fining treatment, storage temperature and storage time had a significant (p<0.001) effect on turbidity, total polyphenol and browning index of clarified banana juice. Turbidity and browning index of juice were reduced by fining treatment with bentonite and a combination of gelatin and bentonite but increased with storage temperature and storage time. A signific...
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