Application of Pectinase and Cellulase in Syrup Development From Dried Hom Thong Banana

This study aimed to determine the optimal conditions for syrup production from dried Hom Thong banana using pectinase and cellulase, as well as to evaluate the physicochemical properties and sensory acceptability of the developed product. Dried Hom Thong banana was extracted using pectinase and cellulase at concentrations ranging from 0.05–0.15% (w/w). The results indicated that the optimal condition was the combination of 0.10% pectinase and 0.15% cellulase, which yielded the highest extraction yield, total soluble solids (TSS), and clarity (% transmittance at 670 nm; %T670). The extracted juice was subsequently concentrated under vacuum at 60 and 70°C to produce syrup. The resulting syrup had TSS values in the range of 72–74 °Brix, complying with the standard for fruit syrups. In terms of physicochemical properties, lightness (L*) decreased, while redness (a*) and yellowness (b*) increased with increasing evaporation temperature. Reducing sugar content significantly increased (p < 0.05), whereas total phenolic content decreased. Sensory evaluation revealed that the syrup produced under the optimal condition received high acceptance scores, particularly in color, clarity, and overall acceptability. These findings demonstrate that the combined use of pectinase and cellulase, together with vacuum concentration, can effectively enhance extraction efficiency and improve product quality. This approach also shows strong potential for commercial application, adding value to dried Hom Thong banana.