banana puree and beverages next. banana puree and beverages in tropical countries like india, fruit...
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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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Introduction
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Banana Puree and beverages
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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.
Introduction
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Banana Puree and beverages
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
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Banana Puree and beverages
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.
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Banana Puree and Paste
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 juice (strained)
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Method
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)
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Filling hot in to bottles or cans (82-88c)
Sterilization in boiling water for 20 minutes
Cooling
Storage at ambient temperature(In cool and dry place)
Banana Puree and Paste
Banana Puree and beverages
Fruit beverages are easily digestible, highly refreshing, thirst quenching, appetizing and nutritionally far superior to many synthetic and aerated drinks.
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Fruit beverages
Unfermented beverages
Banana beverages
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They can be classified into two groups.
Banana Puree and beverages
Fruit juices which do not undergo alcoholic fermentation
are termed as unfermented beverages.
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Unfermented beverages
Barley waters and carbonated beverages are also included in this group.
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They include natural and sweetened juices, RTS, nectar, cordial, squash, crush, syrup, fruit juice concentrate and fruit juice powder.
Banana Puree and beverages
Banana being a highly perishable fruit suffers from post – harvest losses to the extent of 30-45 % during glut seasons.
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Banana beverages
Beverages such as squash, cordial and RTS are prepared using clarified banana juice.
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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.
Banana Puree and beverages
Banana being a highly perishable fruit suffers from post – harvest losses to the extent of 30-45 % during glut seasons.
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Banana beverages
Beverages such as squash, cordial and RTS are prepared using clarified banana juice.
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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.
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 flavour of the juice.
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Banana beverages
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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The following methods of clarification are used
Banana Puree and beverages
Ripe fruits → washing → Peeling → Passing through pulper → Pulping → pasteurizing (80°C 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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Clarification of banana juice
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Banana Puree and beverages
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.
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Banana squash
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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
Banana Puree and beverages
Ingredients
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Banana squash
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Clarified banana juice -1000g
Sugar - 1540g
Citric acid -32g
KMS -2.8g
Water -1425ml
Banana Puree and beverages
Clarified banana juice is prepared as mentioned.
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Method
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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.
Banana squash
Banana Puree and beverages
Cordial is a sparkling, clear, sweetened fruit juice from which pulp and other insoluble substances have been completely removed.
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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 30°bx.
Banana Cordial
Banana Puree and beverages
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.
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It is not diluted before serving hence it is known as ready to serve.
BANANA RTS (Ready To Serve beverage)
Commercially RTS beverages (with 13% TSS and 0.3 % acid) can be prepared by using SO2 - 70 ppm or benzoic acid 120 ppm.
Banana Puree and beverages
Method
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Sugar and citric acid are dissolved in water and filtered.
BANANA RTS (Ready To Serve beverage)
Clarified banana juice is prepared as mentioned and added to the filtered sugar-acid solution and heated to 80°C.
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.