Development and evaluation of instant banana shake premix
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Date
2018
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CCSHAU
Abstract
The present investigation “Development and Evaluation of Instant Banana Shake Premix” was
conducted with the objectives to optimize various processing parameters for development of banana
powder and instant banana shake premix (IBSP). Ripe and over ripe bananas had total soluble solids
(19.4 and 22.2˚B), total sugars (6.75 and 9.59 mg/100 g), acidity (0.42 and 0.32%), pH (4.13 and 5.20),
ascorbic acid (2.99 and 3.70 mg/100 g), specific gravity (0.95 and 0.97 g/cm3), starch (2.53 and
1.51%), crude fibre (1.61 and 1.34%) and total phenols (7.56 and 11.14 mg/100 g).
Instant banana shake premix (IBPS) prepared from water blanched ripe banana slices (IBSP1)
and pulp (IBSP2) had moisture (4.42 and 4.25%), protein (21.69 and 19.19%), fat (0.41 and 0.49%),
crude fibre (0.49 and 0.98%), ash (2.87 and 2.83%), carbohydrates (74.54 and 76.51%), energy (388.62
and 387.25 Kcal) and total phenols (7.73 and 8.10 mg/100 g).
Ripe banana slices were cut in 0.5% potassium metabisulfite (KMS) solution and blanched in
hot water 0.1% KMS for 2.45 minutes and overripe banana pulp mixed with 0.1% KMS was
microwave blanched (1.30 minutes/100 g at 900 W). After blanching the product was either tray dried
or microwave assisted tray dried till the moisture content reached below 4%. After drying dried banana
pulp and slices were ground to powder and mixed with skim milk powder (SMP) and sugar in 34:40:26
ratio and packed in aluminium laminated and polypropylene pouches under vacuum and stored for
three months at room temperature.
The most acceptable premix i.e., prepared from ripe banana slices, water blanched, pulped
with SMP and microwave assisted dried (IBSP2) had 4.25% moisture, 19.19% protein, 0.49% fat,
0.98% crude fibre, 2.83% ash, 76.51% carbohydrates, 387.25 Kcal energy and 8.10 mg/100 g total
phenols. During storage moisture content, water activity, acidity, non enzymatic browning and
microbial load were increased while pH and rehydration ratio of the all variants decreased significantly,
although it was well within the permissible limits and organolaptically accepted. Cost of IBPS ranged
from `21.72-29.41/100 g. Instant banana shake premix prepared from ripe and overripe banana and
packed in aluminium laminated pouches under vaccum had three 3 months shelf life at room
temperature.
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