RekhaMohit Kumar2018-05-302018-05-302018http://krishikosh.egranth.ac.in/handle/1/5810048123The 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.ennullThesis