Banana puree and beverages

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banana alcoholic and non alcoholic products

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Banana puree and beverages

  1. 1. Banana puree and beveragesNext
  2. 2. Banana Puree and beveragesIn tropical countries like India, fruitbeverages provide delicious cooldrinks during the hot summer.Due to their nutritive value they are becomingmore popular than synthetic drinks which atpresent have a very large market in our country.NextIntroductionEnd
  3. 3. Banana Puree and beveragesNextSynthetic drinks contain only water (about 88%) andtotal carbohydrates (about 12%) and provide about48 Kcal, whereas fruit based drinks contain vitamins(A, B and C) and minerals (iron, calcium etc.) andprovide more calories.Thus, fruit based drinks are far superior tomany synthetic drinks.If synthetic (drinks) preparations are replaced byfruit beverages, it would be a boon to theconsumers as well as to the fruit growers.IntroductionEnd Previous
  4. 4. Banana Puree and beveragesBanana Puree is widely used for direct consumption ormixed into daily food, juices, nectars, drinks, jams,bakery fillings, fruit meals for children, flavours for foodindustry in the preparation of baby foods, ice creams,yoghurts and confectionery.Banana yoghurt makes a healthy snack andbanana ice cream, milk shakes and deliciousdesserts.NextBanana PureeEnd Previous
  5. 5. Banana Puree and beveragesBanana pulp with or without added salt and containingnot less than 9.0 percent of salt –free banana solids isknown as “medium banana puree”.It can be concentrated further to “heavybanana puree” which contains not less than12 percent solids.NextBanana Puree and PasteIf this is further concentrated so that itcontains not less than 25 percent bananasolids, it is known as banana paste.On further concentration to 33 percent ormore of solids, it is called concentratedbanana paste.End Previous
  6. 6. Banana Puree and beveragesBanana juice (strained)NextMethodCooking to desired consistency(open cooker vacuum pan)Judging of end-point for puree or paste(tomato solids by hand refractometer orvolume by measuring stick)End PreviousFilling hot in to bottles or cans (82-88°c)Sterilization in boiling water for 20 minutesCoolingStorage at ambient temperature(In cool and dry place)Banana Puree and Paste
  7. 7. Banana Puree and beveragesFruit beverages are easily digestible, highly refreshing,thirst quenching, appetizing and nutritionally far superiorto many synthetic and aerated drinks.NextFruit beveragesUnfermented beveragesBanana beveragesEnd PreviousThey can be classified into two groups.
  8. 8. Banana Puree and beveragesFruit juices which do not undergo alcoholic fermentationare termed as unfermented beverages.NextUnfermented beveragesBarley waters and carbonated beveragesare also included in this group.End PreviousThey include natural and sweetened juices,RTS, nectar, cordial, squash, crush, syrup, fruitjuice concentrate and fruit juice powder.
  9. 9. Banana Puree and beveragesBanana being a highly perishable fruitsuffers from post – harvest losses to theextent of 30-45 % during glut seasons.NextBanana beveragesBeverages such as squash, cordial and RTSare prepared using clarified banana juice.End PreviousThe shelf life of fresh produce can be extendedby storing them at low temperature, by surfacecoating, pre-packing, vacuum packing andprocessed into various value added products.
  10. 10. Banana Puree and beveragesBanana being a highly perishable fruitsuffers from post – harvest losses to theextent of 30-45 % during glut seasons.NextBanana beveragesBeverages such as squash, cordial and RTSare prepared using clarified banana juice.End PreviousThe shelf life of fresh produce can be extendedby storing them at low temperature, by surfacecoating, pre-packing, vacuum packing andprocessed into various value added products.
  11. 11. Banana Puree and beveragesComplete removal of all suspended materialfrom juice is known as clarification which isclosely related to the quality, appearanceand flavour of the juice.NextBanana beveragesa) Settling (b) filtration (c) freezing (D) cold storage(e) high temperature (f) chemicals such as gelatin,albumen, casein, mixture of tannin and gelatin (g)enzymes such as pectinol and filtragol.End PreviousThe following methods of clarification are used
  12. 12. Banana Puree and beveragesRipe fruits → washing → Peeling → Passing throughpulper → Pulping → pasteurizing (80°C for 10min.) →cooling → addition of enzyme (pectinex 0.5%) → leavingovernight → separating juice from pulp → filtering(vacuum pulp ) → clarified banana juice.NextClarification of banana juiceEnd Previous
  13. 13. Banana Puree and beveragesThis is a type of fruit beverage containing at least25 per cent fruit juice (or) pulp, 45% TSS, 1.0%acidity and citric acid as preservative.NextBanana squashEnd PreviousIt is diluted before serving (1 : 3). Lime, mango,orange and pineapple are used for makingsquash commercially using KMS as preservativeJamun, passion fruit, raspberry,strawberry, grape fruit etc. with sodiumbenzoate as preservative
  14. 14. Banana Puree and beveragesIngredientsNextBanana squashEnd PreviousClarified banana juice -1000gSugar - 1540gCitric acid -32gKMS -2.8gWater -1425ml
  15. 15. Banana Puree and beveragesClarified banana juice is prepared as mentioned.NextMethodEnd PreviousSugar and citric acid are dissolved inwater and heated.The prepared syrup is filtered through muslincloth to skim off the dirt.Allowed to cool to room temperature.The clarified banana juice is mixed with syrup.The clarified banana juice is mixed with syrup.Banana squash
  16. 16. Banana Puree and beveragesCordial is a sparkling, clear, sweetened fruit juicefrom which pulp and other insoluble substanceshave been completely removed.NextEnd PreviousIt contains at least 25% juice, 30% TSS,1.5% acid.IngredientsClarified banana juice -1000g, Sugar- 940g, Citric acid-34g, KMS-2.8g and Water-2025 mlThe steps involved for the preparation of bananacordial is similar to squash except that the totalsoluble solids (TSS) are maintained at 30°bx.Banana Cordial
  17. 17. Banana Puree and beveragesThis is a type of fruit beverage which containsatleast 10% fruit juice and 10% total solublesolids besides about 0.3 per cent acid.NextEnd PreviousIt is not diluted before serving hence it isknown as ready to serve.BANANA RTS (Ready To Serve beverage)Commercially RTS beverages (with 13% TSSand 0.3 % acid) can be prepared by using SO2 -70 ppm or benzoic acid 120 ppm.
  18. 18. Banana Puree and beveragesMethodEnd PreviousSugar and citric acid are dissolved inwater and filtered.BANANA RTS (Ready To Serve beverage)Clarified banana juice is prepared asmentioned and added to the filtered sugar-acidsolution and heated to 80°C.The hot juice is filled in sterilized glass bottles(cap. 250ml), corked and pasteurized in aboiling water bath for 20min.The prepared RTS is cooled and stored atroom temperature.

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