Abstract

In this study, the effects of ultrasonic power, temperature and time on the extraction yield and banana juice quality were investigated. The appropriate conditions of the ultrasonic treatment of banana mash were as follows: sonication power of 15,4W/g of raw material, temperature of 50oC and time of 90 sec. Under these conditions, the extraction yield achieved maximum of 53,5% and this value was 30% higher than that in the control without ultrasonic treatment. In addition, the level of total sugar, phenolics, ascorbic acid and antioxidant activity of banana juice in the sonicated sample was 65,6 g/L, 347 mg/L, 81 mg/L and 535,5 μmol TEAC/L, respectively; and these values were 201%, 163%, 80% and 146% higher than those in the control sample.