Development of banana dehydrated fruit drink mix (FDM)
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Date
2011
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Department of Home Science, College of Agriculture, Vellayani
Abstract
The study on “Development of banana dehydrated fruit drink mix (FDM)” was carried out with the objective to develop banana based fruit drink mix and to evaluate its quality. Two varieties of banana viz., Nendran and Palayamkodan were selected for the study.
Technology for Tray dried banana powder was standardized using banana as base material and blended with papaya and pine apple. Good quality FDM was obtained at a temperature of 750 C with 10 per cent maltodextrin (5 per cent at wet basis and 5 per cent at dry basis), 5 per cent liquid glucose and 1 per cent pectinase as additives. Fruit drink (FD) was prepared from the FDM made adding adequate amount of sugar and flavour. Four combinations of FDM were developed from each variety.
F0 - Nendran alone F0 -Palayamkodan alone
F1 - Nendran + Papaya F1-Palayamkodan+papaya
F2 - Nendran + Pine apple F2 - Palayamkodan+pine apple
F3 - Nendran + papaya+ pine apple F3 – Palayamkodan +papaya+pine apple
Organoleptic qualities of the FDM and FD such as appearance colour, flavour, taste and over all acceptability were assessed by a panel of judges using score card. The sensory evaluation revealed that papaya blended combination scored highest value in almost all attributes.
The physical characteristics such as processing loss, yield ratio, rehydration ratio, and bulk density of FDM were assessed. Processing loss was calculated in two stages, viz loss occurred on peeling and loss during drying and powdering. In both the stages maximum processing loss was observed in (F3) combination of Nendran and Palayamkodan. Minimum processing loss (on peeling) was in F1 (0.332) and while in drying and powdering (F3) combination of Nendran showed minimum loss. Yield ratio
was also calculated on wet and dry basis. In both varieties, yield ratio (on wet basis) was found high in F0 and F2 combination of Palayamkodan.
Moisture, TSS, total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content were analyzed. In the case of moisture, TSS Nendran based FDM recorded highest value. Compared to Nendran based FDM total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content was found to be high in Palayamkodan.
Nutritional qualities of the developed FDM such as energy, vitamin. C, β-carotene, sodium, potassium, and calcium were also analyzed. Energy, vitamin. C, sodium and potassium showed significant difference between the varieties, treatments and also between variety and treatment, but in the case of β-carotene significant difference was not observed between variety and treatment.
The developed FDM was vacuum packed and kept for shelf life studies for three months at ambient condition. Moisture and acidity was noted after storage for three months. Increase in moisture was observed and significant difference was seen between varieties, treatments and also between variety and treatment. There was a decrease in acidity was noted in stored FDM. Microbial growth was found in the stored samples. Compared to fungal growth and yeast count, bacterial count was higher.
The cost of production of 1 kg of dehydrated fruit drink mix was ranged between Rs. 115 – Rs. 175.
Nutrient content of one glass FD prepared from FDM was found to be good in all the nutrients except vitamin C. Cost of the fruit drink was found less than five Rs per glass and it is cost effective.
Results of the findings confirm that F1 combination (banana with papaya mix) showed best in organoleptic parameters and found very acceptable compared to other combinations of FDM.
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PG
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