Effect of Different Spices on Enzymatic Browning of Banana Pseudostem Juice
R. Chandrakala
Department of Food Science and Technology, NIFTEM, Haryana, 131028, India.
Promita Gundev
Department of Food Science and Technology, NIFTEM, Haryana, 131028, India.
Lochan Singh *
Department of Agriculture and Environmental Sciences, NIFTEM, Haryana, 131028, India.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Banana, pseudostem, browning, polyphenol oxidase, spices.