Hey all. Hope i'll got some answers XD
Well, on YT i saw video about making Banana juice using amylase... On their site there is also note, that you don't really need it, but?! how to do it without it?
Note copy: "NOTE: If you do not have amylase, you can simply cook the whole, peeled bananas at the lower temperature of 131 °F / 55 °C for five hours, and the natural enzymes will break down the starches present. You will notice that they become very soft, and clear juice begins to seep out of the banana."
How would you do it ? pls help
Well, on YT i saw video about making Banana juice using amylase... On their site there is also note, that you don't really need it, but?! how to do it without it?
Note copy: "NOTE: If you do not have amylase, you can simply cook the whole, peeled bananas at the lower temperature of 131 °F / 55 °C for five hours, and the natural enzymes will break down the starches present. You will notice that they become very soft, and clear juice begins to seep out of the banana."
How would you do it ? pls help