BANANA PUREE AND BEVERAGES

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Banana puree and beverages
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Banana Puree and beverages
Introduction
In tropical countries like India, fruit
beverages provide delicious cool drinks during
the hot summer.
Due to their nutritive value they are becoming
more popular than synthetic drinks which at
present have a very large market in our country.
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Banana Puree and beverages
Introduction
Synthetic drinks contain only water (about 88)
and
total carbohydrates (about 12) and provide about
48 Kcal, whereas fruit based drinks contain
vitamins (A, B and C) and minerals (iron, calcium
etc.) and provide more calories.
Thus, fruit based drinks are far superior to
many synthetic drinks.
If synthetic (drinks) preparations are replaced
by fruit beverages, it would be a boon to the
consumers as well as to the fruit growers.
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Banana Puree and beverages
Banana Puree
Banana Puree is widely used for direct
consumption or mixed into daily food, juices,
nectars, drinks, jams, bakery fillings, fruit
meals for children, flavours for food industry in
the preparation of baby foods, ice creams,
yoghurts and confectionery.
Banana yoghurt makes a healthy snack and banana
ice cream, milk shakes and delicious desserts.
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Banana Puree and beverages
Banana Puree and Paste
Banana pulp with or without added salt and
containing not less than 9.0 percent of salt
free banana solids is known as medium banana
puree.
It can be concentrated further to heavy banana
puree which contains not less than 12 percent
solids.
If this is further concentrated so that it
contains not less than 25 percent banana solids,
it is known as banana paste.
On further concentration to 33 percent or more
of solids, it is called concentrated banana paste.
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Banana Puree and beverages
Banana Puree and Paste
Method
Banana juice (strained)
Cooking to desired consistency (open
cooker vacuum pan)
Judging of end-point for puree or paste (tomato
solids by hand refractometer or volume by
measuring stick)
Filling hot in to bottles or cans (82-88?c)
Sterilization in boiling water for 20 minutes
Cooling
Storage at ambient temperature (In cool and
dry place)
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Banana Puree and beverages
Fruit beverages
Fruit beverages are easily digestible, highly
refreshing, thirst quenching, appetizing and
nutritionally far superior to many synthetic and
aerated drinks.
They can be classified into two groups.
Unfermented beverages
Banana beverages
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Banana Puree and beverages
Unfermented beverages
Fruit juices which do not undergo alcoholic
fermentation are termed as unfermented
beverages.
They include natural and sweetened juices, RTS,
nectar, cordial, squash, crush, syrup, fruit
juice concentrate and fruit juice powder.
Barley waters and carbonated beverages are also
included in this group.
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Banana Puree and beverages
Banana beverages
Banana being a highly perishable fruit suffers
from post harvest losses to the extent of 30-45
during glut seasons.
The shelf life of fresh produce can be extended
by storing them at low temperature, by surface
coating, pre-packing, vacuum packing and
processed into various value added products.
Beverages such as squash, cordial and RTS are
prepared using clarified banana juice.
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Banana Puree and beverages
Banana beverages
Banana being a highly perishable fruit suffers
from post harvest losses to the extent of 30-45
during glut seasons.
The shelf life of fresh produce can be extended
by storing them at low temperature, by surface
coating, pre-packing, vacuum packing and
processed into various value added products.
Beverages such as squash, cordial and RTS are
prepared using clarified banana juice.
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Banana Puree and beverages
Banana beverages
Complete removal of all suspended material from
juice is known as clarification which is closely
related to the quality, appearance and flavour of
the juice.
The following methods of clarification are used
a) Settling (b) filtration (c) freezing (D)
cold  storage (e) high temperature (f) chemicals
such as gelatin, albumen, casein, mixture of
tannin and gelatin (g) enzymes such as pectinol
and filtragol.
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Banana Puree and beverages
Clarification of banana juice
Ripe fruits ? washing ? Peeling ? Passing
through pulper ? Pulping ? pasteurizing (80C for
10min.) ? cooling ? addition of enzyme (pectinex
0.5) ? leaving overnight ? separating juice from
pulp ? filtering (vacuum pulp ) ? clarified
banana juice.
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Banana Puree and beverages
Banana squash
This is a type of fruit beverage containing at
least 25 per cent fruit juice (or) pulp, 45 TSS,
1.0 acidity and citric acid as preservative.
It is diluted before serving (1 3). Lime,
mango, orange and pineapple are used for making
squash commercially using KMS as preservative
Jamun, passion fruit, raspberry, strawberry,
grape fruit etc. with sodium benzoate as
preservative
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Banana Puree and beverages
Banana squash
Ingredients

• Clarified banana juice -1000g
• Sugar - 1540g
• Citric acid -32g
• KMS -2.8g
• Water -1425ml

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Banana Puree and beverages
Banana squash
Method
Clarified banana juice is prepared as mentioned.
Sugar and citric acid are dissolved in water
and heated.
The prepared syrup is filtered through muslin
cloth to skim off the dirt.
Allowed to cool to room temperature.
The clarified banana juice is mixed with syrup.
The clarified banana juice is mixed with syrup.
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Banana Puree and beverages
Banana Cordial
Cordial is a sparkling, clear, sweetened fruit
juice from which pulp and other insoluble
substances have been completely removed.
It contains at least 25 juice, 30 TSS, 1.5
acid.
Ingredients
Clarified banana juice -1000g, Sugar- 940g,
Citric acid -34g, KMS-2.8g and Water-2025 ml
The steps involved for the preparation of banana
cordial is similar to squash except that the
total soluble solids (TSS) are maintained at
30bx.
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Banana Puree and beverages
BANANA RTS (Ready To Serve beverage)
This is a type of fruit beverage which contains
atleast 10 fruit juice and 10 total soluble
solids besides about 0.3 per cent acid.
It is not diluted before serving hence it is
known as ready to serve.
Commercially RTS beverages (with 13 TSS and
0.3 acid) can be prepared by using SO2 - 70 ppm
or benzoic acid 120 ppm.
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Banana Puree and beverages
BANANA RTS (Ready To Serve beverage)
Method
Sugar and citric acid are dissolved in water and
filtered.
Clarified banana juice is prepared as
mentioned and added to the filtered sugar-acid
solution and heated to 80C.
The hot juice is filled in sterilized glass
bottles (cap. 250ml), corked and pasteurized in a
boiling water bath for 20min.
The prepared RTS is cooled and stored at room
temperature.
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