BANANA PUREE AND BEVERAGES

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• BANANA PUREE AND BEVERAGES

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BANANA PUREE AND BEVERAGES

• 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

• 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

• PROCESSING FOR BANANA PUREE/PASTE
• Banana juice
• (strained)
• ?
• Cooking to desired consistency
• (open cooker vaccum 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)

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BANANA PUREE AND BEVERAGES

• Sterilization in boiling water for 20 minutes
• ?
• Cooling
• ?
• Storage at ambient temperature
• (In cool and dry place)
• 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.

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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

• Complete removal of all suspended material from
  juice is known as clarification which is closely
  related to the quality, appearance and flavor 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

• CLARIFICATIONOF 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.
• 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

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BANANA PUREE AND BEVERAGES

• Jamun, passion fruit, raspberry, strawberry,
  grape fruit etc. with sodium benzoate as
  preservative.
• Ingredients
• Clarified banana juice - 1000g
• Sugar - 1540g
• Citric acid - 32g
• KMS - 2.8g
• Water - 1425ml

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BANANA PUREE AND BEVERAGES
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.
• Potassium meta bi-sulphite is added to the squash
  and mixed well.
• The squash is sterilized bottles leaving 1 inch
  head space and capped airtight.
•  

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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

• 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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BANANA PUREE AND BEVERAGES
Assessment

• 1.Synthetic drinks contain --------- water.
• Ans88
• 2.Synthetic drinks contain -------- Kcal
• Ans48
• 3.Fruit juices which do not undergo alcoholic
  fermentation are termed as ---------
• Ansunfermented beverages
• 4.Complete removal of all suspended material
  from juice is known as
• Ans clarification

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BANANA PUREE AND BEVERAGES
Reference

• S. Parvathi, Holistic view of Banana plants,
  Kissan world, 1997, 24(12) p.no. 62-63.
• K. K. Surendranathan, N. K. Ramaswamy, P.
  Radhakrishna and J. S. Nair Nuclear Agriculture
  and Biotechnology Division Bhabha Atomic Research
  Centre, BARC News letter Issue No. 249,
  Founders Day Special Issue, 188, Value added
  products from ripe banana banana juice and
  ripe banana powder.
• Swamy Gabriela Jhon, Kongu Engineering
  College, Perundurai, Erode. Science Tech
  Entrepreneur, July 2010.
• Value added products technology in Banana and
  Plantain. National Research Centre for Banana,
  Thiruchirapalli.

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