Thumbnail Image

Theses

Browse

20181
Reset filters
Subject: Food Science and Technology × Author: Arora, Simran × Start date: 1980 × Type: Thesis × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Development of banana based value added ready-to-serve drink with natural preservatives
    (CCSHAU, 2018) Arora, Simran; Siddiqui, Saleem
    The present study was carried out to develop banana based value added ready to serve drink with natural preservatives. Various physical and chemical treatments were tried to prevent browning in banana pulp; among these treatments, potassium metabisulphite (KMS) @ 0.1% was found to be the most effective treatment. Physicochemical and nutritional changes in KMS treated ripe and overripe banana pulp were studied during freeze storage at -160C for 0, 3 and 6 months. It was observed that browning, total soluble solids, pH, and total and reducing sugars increased; while titrable acidity, ascorbic acid, starch, total carotenoids, total phenols and sulphur dioxide (SO2) decreased during storage of banana pulp from ripe and overripe fruits, however, total soluble solids, total and reducing sugars decreased in overripe banana pulp during storage. Fresh carrot, beet root juices and ripe or over-ripe banana pulp (fresh, three and six months stored) were utilized for preparation value added ready to serve (RTS) drinks. The value added RTS drink variant with 20% banana pulp, 15% TSS, 0.28% acidity, 0.68% spice mixture and containing carrot + beetroot (9:1) juice @ 50% was found to be most acceptable. Among the various preservatives used, it was observed that sodium benzoate @ 100ppm and nisin @ 40 mg/l were most acceptable on the basis of sensory scores of RTS drinks. The RTS drink variants were bottled in 200 ml capacity sterilized glass bottles, pasteurised and stored for three months at room temperature (30+20C) for analyzing its quality and sensory attributes at monthly intervals for three months. There was an increase in TSS, total and reducing sugars, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, anthocyanins, betanins and total antioxidants of RTS drink variants during storage. The total plate counts (TPC) during storage were lower in RTS drinks containing preservatives, the effect being at par with each other for both chemical and natural preservatives. The RTS drinks containing no preservatives were microbiologically safe (based on TPC basis) upto two months only and became unsafe by 3rd month of storage. The retention of organoleptic overall acceptability scores during storage was higher for value added RTS drinks containing natural preservative nisin. The overall organoleptic scores of RTS drinks prepared from fresh and stored banana pulp from either ripe or over-ripe banana were not significantly different. It can be concluded that banana based value added ready to serve drink with natural preservative can be prepared from 0-6 months freeze stored pulp of ripe or over-ripe banana. The value added RTS drink contained 20% banana pulp, 0.68% spice mixture, 15% TSS, 0.28% acidity, 50% carrot & beet root (9:1) juice and nisin @40 mg/l. The cost of production of this RTS drink was Rs. 37/l and Rs. 36/l, when prepared from ripe and over-ripe banana fruit pulp, respectively. The RTS drink packed in glass bottles remained organoleptically acceptable and microbiologically safe up to study period of 3 months at room temperature.