BANANA PUREE AND BEVERAGES

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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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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:

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 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. Previous Next End

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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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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 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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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

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(g)enzymes such as pectinol and filtragol.

(f) chemicals such as gelatin, albumen, casein, mixture of tannin and gelatin

CLARIFICATIONOF BANANA JUICE

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. 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 Previous Next End

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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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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Method:

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 30°bx. 

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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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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 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.

 

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1.Synthetic drinks contain --------- %water. Ans:882.Synthetic drinks contain -------- Kcal Ans:483.Fruit juices which do not undergo alcoholic fermentation are

termed as ---------Ans:unfermented beverages

4.Complete removal of all suspended material from juice is known as ………

Ans: clarification

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Assessment:

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, Founder’s 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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