Next Article in Journal
Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee
Previous Article in Journal
Terroir Tourism: Experiences in Organic Vineyards
Article Menu

Export Article

Open AccessArticle

Utilization of Cooking-Type ‘Saba’ Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties

Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna 4031, Philippines
Food Processing Laboratory, Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan 49315, Korea
Author to whom correspondence should be addressed.
Beverages 2019, 5(2), 31;
Received: 24 December 2018 / Revised: 7 March 2019 / Accepted: 3 April 2019 / Published: 9 April 2019
PDF [321 KB, uploaded 10 June 2019]


The ‘Saba’ banana cultivar is one of the most abundantly grown fruit crops in the Philippines. However, large postharvest losses were posed due to the rapid deterioration and challenges in marketing. This study was conducted to develop a ready-to-drink (RTD) beverage using the cooking-type banana cultivar [Musa acuminata × balbisiana Colla (ABB Group) ‘Saba’]. The pulp was subjected to treatment with α-amylase and pectinase enzyme concentrations ranging from 0.25% to 1.00% to facilitate juice extraction. The effect of α-amylase and pectinase enzyme combinations on juice yield, color and clarity was determined. The highest juice yield (69.83%) and clarity (72.56% by transmittance at 660 nm) were achieved using 1.00% α-amylase: 1.00% pectinase and 0.5% α-amylase: 1.00% pectinase enzyme treatments, respectively. The juice treated with 0.5% α-amylase: 1.00% pectinase was used in the formulation of the RTD beverage. Physico-chemical and sensory properties of the product were analyzed. The developed RTD ‘Saba’ juice with acceptable sensory characteristics had 11.45 cP viscosity, 0.33% titratable acidity, 5.38% protein, 1660 ppm potassium, 40 ppm sodium and 460 ppm calcium. Results showed that the cooking-type banana cultivar ‘Saba’ can be utilized in the development of the RTD beverage with enhanced sensory and nutritional quality. View Full-Text
Keywords: ‘Saba’ banana juice; ready-to-drink-beverage; enzyme-aided juice extraction ‘Saba’ banana juice; ready-to-drink-beverage; enzyme-aided juice extraction

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Robles, M.K.T.; Castillo-Israel, K.A.T.; Lizardo, R.C.M. Utilization of Cooking-Type ‘Saba’ Banana in the Development of Ready-to-Drink Juice with Improved Quality and Nutritional Properties. Beverages 2019, 5, 31.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top