IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Optimization of process parameters for vinegar production using banana fermen...eSAT Journals
Abstract Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol. The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of certain physical conditions for fermentation. For Banana Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell concentration for 48 hrs. at 280C. For Banana Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol level, 15% of A. aceti cell concentration for 72 hrs. at 37 oC. The Response Surface Methodology (RSM) was adopted to optimize the process parameters like Alcohol content, A.aceti cell concentration and time for the vinegar fermentation using Acetobactor aceti (MTCC 2623) using statistical software , Design Expert (version 8.0.7.1., StatEase, Inc., Minneapolis, USA). The statistical analyses and the closeness of the experimental results and model predictions highlight the reliability of the regression model. Keywords: Fermentation, Vinegar, Ethanol, Acetobactor aceti, Response Surface Methodology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Optimization of process parameters for vinegar production using banana fermen...eSAT Journals
Abstract Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentation and for vinegar production by this ethanol. The present study indicates that a relatively good yield of ethanol and acetic acid can be obtained after optimization of certain physical conditions for fermentation. For Banana Alcohol, the highest alcohol level was 7.77% at 10% sugar level, 8% yeast cell concentration for 48 hrs. at 280C. For Banana Vinegar, the maximum acidity was obtained 4.67 % at 7.77% of alcohol level, 15% of A. aceti cell concentration for 72 hrs. at 37 oC. The Response Surface Methodology (RSM) was adopted to optimize the process parameters like Alcohol content, A.aceti cell concentration and time for the vinegar fermentation using Acetobactor aceti (MTCC 2623) using statistical software , Design Expert (version 8.0.7.1., StatEase, Inc., Minneapolis, USA). The statistical analyses and the closeness of the experimental results and model predictions highlight the reliability of the regression model. Keywords: Fermentation, Vinegar, Ethanol, Acetobactor aceti, Response Surface Methodology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Citrus fruits are major category of Fruits and the wastage generated during the processing of them is about 50% to the fruit. To reduce that how to utilize them and produce different by products from Citrus fruit waste.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera i...IOSR Journals
A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 oC), Refractive index ( 1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.
A REVIEW OF FULLY AUTOMATED HOME BREWING SYSTEMS FOR CRAFT BEERJournal For Research
Craft beer has gained widespread popularity in the past decade. While the fundamentals of the brewing process can be mastered with very little technical knowledge, a consistent quality of craft beer requires the optimal use of all the required ingredients in the correct manner. Breakthroughs in technology have thus enabled craft beer production to be scaled down from industrial breweries to a much smaller scale, targeted towards individuals at home. This review paper briefly reviews the most widely used, fully automated methods of home brewing craft beer.
Production of pumpkin powder and it's utilization in bakery products developm...eSAT Journals
Abstract Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products. Keywords: Pumpkin powder, β-carotene, cookie, cake, physiochemical analysis.
This study compares malt quality parameters of finger millet and sorghum. The quality of malt consequently affects the quality of opaque beer produced. Certain parameters are analyzed before the malt is accepted for beer brewing. Grain samples of finger millet and sorghum were tested for germination energy before malting. The resultant malts were analyzed for moisture, diastatic power and free amino nitrogen. Finger millet achieved 100% germination while sorghum attained 99% germination in 3 days. After 5 days malting finger millet had higher moisture content (44%) than sorghum (48%). In terms of free amino nitrogen, finger millet had an average of 114.3 mg/L whilst sorghum had an average of 138.6 mg/L. Diastatic power for finger millet malt was lower (13.6 SDU/g) than that of sorghum malt (30.3 SDU/g). Finger millet has demonstrated a great potential to be used in the brewing of commercial opaque beer.
Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated or grown wild throughout the tropical and subtropical regions of the world.
Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50 lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013.
Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh weight) and some cultivars are also rich in vitamin A.
Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
A systematic approach towards restoration of heritage buildings a case studyeSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Citrus fruits are major category of Fruits and the wastage generated during the processing of them is about 50% to the fruit. To reduce that how to utilize them and produce different by products from Citrus fruit waste.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera i...IOSR Journals
A study of the proximate composition of the seed of Mango, Mangifera indica was conducted. The proximate composition of the seed is Ash 2.82%, Moisture 19.80%, Ether extract 25.57%, Crude protein 6.58%, Crude Fibre 4.69% and Carbohydrate 40.50%. The result of the proximate composition led to the extraction and characterization of the physiochemical properties of vegetable oil obtainable from the seed. Solvent extraction yielded oil with physiochemical results: Melting point (20 oC), Refractive index ( 1.449), Peroxide value (1.20), Acid value (16.68mg), Iodine value(5.58), Saponification value (71.52). The results reveals that the oil extracted can be useful economically.
A REVIEW OF FULLY AUTOMATED HOME BREWING SYSTEMS FOR CRAFT BEERJournal For Research
Craft beer has gained widespread popularity in the past decade. While the fundamentals of the brewing process can be mastered with very little technical knowledge, a consistent quality of craft beer requires the optimal use of all the required ingredients in the correct manner. Breakthroughs in technology have thus enabled craft beer production to be scaled down from industrial breweries to a much smaller scale, targeted towards individuals at home. This review paper briefly reviews the most widely used, fully automated methods of home brewing craft beer.
Production of pumpkin powder and it's utilization in bakery products developm...eSAT Journals
Abstract Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products. Keywords: Pumpkin powder, β-carotene, cookie, cake, physiochemical analysis.
This study compares malt quality parameters of finger millet and sorghum. The quality of malt consequently affects the quality of opaque beer produced. Certain parameters are analyzed before the malt is accepted for beer brewing. Grain samples of finger millet and sorghum were tested for germination energy before malting. The resultant malts were analyzed for moisture, diastatic power and free amino nitrogen. Finger millet achieved 100% germination while sorghum attained 99% germination in 3 days. After 5 days malting finger millet had higher moisture content (44%) than sorghum (48%). In terms of free amino nitrogen, finger millet had an average of 114.3 mg/L whilst sorghum had an average of 138.6 mg/L. Diastatic power for finger millet malt was lower (13.6 SDU/g) than that of sorghum malt (30.3 SDU/g). Finger millet has demonstrated a great potential to be used in the brewing of commercial opaque beer.
Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated or grown wild throughout the tropical and subtropical regions of the world.
Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50 lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013.
Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh weight) and some cultivars are also rich in vitamin A.
Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
A systematic approach towards restoration of heritage buildings a case studyeSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Determinants of global competitiveness on industrial performance an applicati...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Stability analysis of orthotropic reinforce concrete shear walleSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
A heuristic approach for optimizing travel planning using genetics algorithmeSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Nanoparticle based charge trapping memory device applying mos technology a co...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
The compensatation of unbalanced 3 phase currents in transmission systems on ...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
This article will introduce you the uses of cassava starch processing byproducts.The by-products of cassava starch processing are mainly residues, yellow powder (mainly protein), cell liquid and waste water.
Uses of cassava starch processing byproducts.pptxAmber Zhao
The by-products of cassava starch processing are mainly residues, yellow powder (mainly protein), cell liquid and waste water. The dry matter content of these substances accounted for about 40% of the dry matter quality of the tuber. Dried cassava residue contains about 50% starch, more than 15% fiber, 3% soluble carbohydrate, and about 10% pectin. The cell fluid yield is 50% - 55% of the potato weight. The dry matter concentration in the cell fluid is between 45% and 70%, of which about 40% are nitrogenous compounds, 25% are soluble carbohydrates, and 20% are minerals. In addition, the cell fluid contains a small amount of organic acids, trace elements, vitamins and other substances. About 80% of the nitrogenous substances and more than 60% of the minerals in the cassava are transferred to the cytosol.
Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian Subcontinent, North Africa, and Latin America. Sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum.
fodder yeast production is used to feed animals from the source of agriculture waste ,low carbohydrate,material into products value for feeding cattle and farm animals
Induced mutational studies on saccharomyces cerevisiae for bioethanol product...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Extraction and Modification of Sorghum Starch and its Characterizationijtsrd
Sorghum is a widely cultivated cereal crop that has the potential to be an excellent source of starch. Starch extracted from sorghum has been gaining attention due to its unique properties and its potential applications in various industries, including food, paper, and textile. Modified starch has been found to improve the functional properties of starch, such as increased water holding capacity, better stability, and improved gelling properties. The hydrothermal modification HMT method has been reported to be an effective technique for modifying the properties of starch. In this study, we aimed to extract and modify sorghum starch using the HMT method and evaluate its properties, including moisture content, ash content, fat analysis, protein content, and water holding capacity. The findings of this study will contribute to a better understanding of the potential use of sorghum starch in various industries and highlight the potential of the HMT method as a tool for modifying starch properties. Munit Shukla | Renuka Singh | Manish Tiwari | Akansha Tiwari "Extraction and Modification of Sorghum Starch and its Characterization" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd57469.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/57469/extraction-and-modification-of-sorghum-starch-and-its-characterization/munit-shukla
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Journals
Abstract A large amount of whey is discharged from sweet meat industry, which is responsible for environmental pollution and a large amount of whey protein and milk sugar are also wasted. This whey may be utilized for valuable lactic acid production. Lactobacillus delbruki was used for lactic acid production from cow-milk whey. Lactic acid production was 12.22 gm/L at pH: 6.8, temperature: 420C, Inculum volume: 4% , fermentation time: 24hr, medium volume: 125 mL in 250 mL Erlenmeyer flask, medium composition, whey supplemented with peptone : 1.5%, glucose: 2.0% and ammonium chloride: 1.0%. Keywords: Lactic acid, whey, Lactobacillus delbruki
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
"Squash manufacturing in the food industry involves meticulous processes, from sourcing high-quality fruit varieties to precise harvesting. The extracted juice undergoes pasteurization, filtration, and blending before being sealed into bottles.
Curd manufacturing begins by pasteurizing milk to eliminate harmful bacteria. Next, a starter culture of bacteria is added to the milk, initiating fermentation. As the bacteria consume lactose, they produce lactic acid, causing milk proteins to coagulate into curds.
Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry!
#tech-knowledge #foodandbeverageindustry #engineering #pmg"
Simultaneous Saccharification and Fermentation of Watermelon Waste for Ethano...Ratnakaram Venkata Nadh
As the world oil reserves are draining day by day, new resources of carbon
and hydrogen must be investigated to supply our energy and industrial needs. An
extensive amount of biomass is accessible in many parts of the world and could be
utilized either directly or as crude material for the production of different fuels. The
motivation behind the present research is to find an appropriate strain for the fermentation
of watermelon waste to get ethanol. Saccharification and fermentation (SSF)
of watermelon waste were carried out simultaneously in the presence of A. niger and
S. cerevisiae (toddy origin and baker’s yeast). Toddy originated S. cerevisiae culture
is found to be more active than that of baker’s yeast. For the ethanol production, the
optimized conditions for different parameters like temperature, time, strain and pH
are finalized.
Sachpazis:Terzaghi Bearing Capacity Estimation in simple terms with Calculati...Dr.Costas Sachpazis
Terzaghi's soil bearing capacity theory, developed by Karl Terzaghi, is a fundamental principle in geotechnical engineering used to determine the bearing capacity of shallow foundations. This theory provides a method to calculate the ultimate bearing capacity of soil, which is the maximum load per unit area that the soil can support without undergoing shear failure. The Calculation HTML Code included.
Vaccine management system project report documentation..pdfKamal Acharya
The Division of Vaccine and Immunization is facing increasing difficulty monitoring vaccines and other commodities distribution once they have been distributed from the national stores. With the introduction of new vaccines, more challenges have been anticipated with this additions posing serious threat to the already over strained vaccine supply chain system in Kenya.
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Indigenized remote control interface card suitable for MAFI system CCR equipment. Compatible for IDM8000 CCR. Backplane mounted serial and TCP/Ethernet communication module for CCR remote access. IDM 8000 CCR remote control on serial and TCP protocol.
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Technical Specifications
Indigenized remote control interface card suitable for MAFI system CCR equipment. Compatible for IDM8000 CCR. Backplane mounted serial and TCP/Ethernet communication module for CCR remote access. IDM 8000 CCR remote control on serial and TCP protocol.
Key Features
Indigenized remote control interface card suitable for MAFI system CCR equipment. Compatible for IDM8000 CCR. Backplane mounted serial and TCP/Ethernet communication module for CCR remote access. IDM 8000 CCR remote control on serial and TCP protocol.
• Remote control: Parallel or serial interface
• Compatible with MAFI CCR system
• Copatiable with IDM8000 CCR
• Compatible with Backplane mount serial communication.
• Compatible with commercial and Defence aviation CCR system.
• Remote control system for accessing CCR and allied system over serial or TCP.
• Indigenized local Support/presence in India.
Application
• Remote control: Parallel or serial interface.
• Compatible with MAFI CCR system.
• Compatible with IDM8000 CCR.
• Compatible with Backplane mount serial communication.
• Compatible with commercial and Defence aviation CCR system.
• Remote control system for accessing CCR and allied system over serial or TCP.
• Indigenized local Support/presence in India.
• Easy in configuration using DIP switches.
Welcome to WIPAC Monthly the magazine brought to you by the LinkedIn Group Water Industry Process Automation & Control.
In this month's edition, along with this month's industry news to celebrate the 13 years since the group was created we have articles including
A case study of the used of Advanced Process Control at the Wastewater Treatment works at Lleida in Spain
A look back on an article on smart wastewater networks in order to see how the industry has measured up in the interim around the adoption of Digital Transformation in the Water Industry.
Overview of the fundamental roles in Hydropower generation and the components involved in wider Electrical Engineering.
This paper presents the design and construction of hydroelectric dams from the hydrologist’s survey of the valley before construction, all aspects and involved disciplines, fluid dynamics, structural engineering, generation and mains frequency regulation to the very transmission of power through the network in the United Kingdom.
Author: Robbie Edward Sayers
Collaborators and co editors: Charlie Sims and Connor Healey.
(C) 2024 Robbie E. Sayers
Saudi Arabia stands as a titan in the global energy landscape, renowned for its abundant oil and gas resources. It's the largest exporter of petroleum and holds some of the world's most significant reserves. Let's delve into the top 10 oil and gas projects shaping Saudi Arabia's energy future in 2024.
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
Forklift Classes Overview by Intella PartsIntella Parts
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Event Management System Vb Net Project Report.pdfKamal Acharya
In present era, the scopes of information technology growing with a very fast .We do not see any are untouched from this industry. The scope of information technology has become wider includes: Business and industry. Household Business, Communication, Education, Entertainment, Science, Medicine, Engineering, Distance Learning, Weather Forecasting. Carrier Searching and so on.
My project named “Event Management System” is software that store and maintained all events coordinated in college. It also helpful to print related reports. My project will help to record the events coordinated by faculties with their Name, Event subject, date & details in an efficient & effective ways.
In my system we have to make a system by which a user can record all events coordinated by a particular faculty. In our proposed system some more featured are added which differs it from the existing system such as security.
Gen AI Study Jams _ For the GDSC Leads in India.pdf
Production of banana alcohol and utilization of
1. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 466
PRODUCTION OF BANANA ALCOHOL AND UTILIZATION OF
BANANA RESIDUE
Prabir Dhar1
, Sudipta Das2
, Soumitra Banerjee3
, Saikat Mazumder4
1,2,3,4
Department of Food Technology, Techno India, TIFAC-CORE, Salt Lake, West Bengal, Kolkata-700091, India.
prabirdhar009@gmail.com, sdas692@gmail.com, bitsouban04@gmail.com, saikat.23.1989@gmail.com
Abstract
Aim of the study was production of alcohol from banana juice which use as complete replacement of malt in alcohol production by
utilizing pure culture of Sacharomyces cerevisiae as fermenting organism. Banana juice was made from banana pulp by using
pectinase enzyme. Optimization of amount of pectinase enzyme for juice production and optimization of pH of the final product were
also aim of this study. Pectinase enzyme used for liquefying the pulp production was 0.0003% (w/v). The sugar percentage found in
the banana juice was 18%. A sequential study has been done by consecutive pH levels of 4.5, 5.0, 5.5, 6.0, 6.5, and 7.0 in the final
product. The best product was obtained at pH 6.0 with respect to taste; pH was regulated only after the complete fermentation of the
banana juice but just before the filtration process. Alcohol percentage of the product was 8% (v/v) at 28o
C. Total number of colonies
detected was 21 in freshly prepared alcohol and total number of colonies detected was 20 in the beer after 5 months from production.
Another aim of the work was utilization of the banana residue for the production of fiber enriched cookies. High fiber enriched
cookies were prepared using 5%-20% level of fiber obtained from banana residue. 7%-10 % fiber content was obtained as best
parameter for cookie production and final moisture content of cookie was 3%.
Keywords: banana pulp, depectinization, pectinase enzyme, Sacharomyces cerevisiae, alcohol, banana fiber, cookies.
--------------------------------------------------------------------***--------------------------------------------------------------------------
1. INTRODUCTION
Alcoholic drinks are fall into two broad categories: wines and
beers. Wines are made from the fruits juice and beers from
cereal grains [1]. Fermentation may be allowed to proceed
spontaneously, or can be "started" by inoculation with a must
that has been previously successfully fermented by S.
cerevisiae or. ellipsoideus. Many modern wineries eliminate
the original microbial population of the must by pasteurization
or by treatment with sulphur di oxide. The must is then
inoculated with a starter culture derived from a pure culture of
a suitable strain of wine yeast. This procedure eliminates
many of the uncertainties and difficulties of older methods. At
the start of the fermentation, the must is aerated slightly to
build up a large and vigorous yeast population; once
fermentation sets in; the rapid production of carbon dioxide
maintains anaerobic conditions, which prevent the growth of
undesirable aerobic organisms, such as bacteria and moulds.
The temperature of fermentation is usually from 25 to 30o
C,
and the duration of the fermentation process may extend from
a few days to two weeks. As soon as the desired degree of
sugar disappearance and alcohol production has been attained,
the microbiological phase of wine making is over. Thereafter,
the quality and stability of the wine depend very largely on
preventing further microbial activity, both during the "aging"
in wooden casks and after bottling [2].
Bananas with its high carbohydrate content both in simple and
complex sugar form should itself be a good substrate for the
high alcohol yielding yeast Saccharomyces cerevisiae, S.
ellipsoideus and S, carlbergensis [3].
In traditional beer making processes, the banana juice is also
used to impart a certain aroma to the beer and flavor
development in the final product [4].
In this alcoholic drink making process bananas are used which
is a fruit, easily available and are at lower prices. Since the
raw material is fruit and variations are done in the traditional
beer making process. Hence, this kind of beer is known as to
be the fruit beer in which the raw material are bananas [5].
The advantages of using banana extract for beer making
because it contains higher amount of carbohydrates and sugars
and minerals and it also has a lower pH value. Banana
contains eleven vitamins; among them are vitamins A, B1, B2,
B6, B9, and C [6], Although fat and protein contents are very
low, bananas are rich in some minerals, mainly phosphorus,
and calcium. Banana used as a raw material is it contains high
pertinacious (pectin) materials and fiber materials and is rich
in minerals [7].This pectin material is highly water absorbent
and absorbs water to form a bulky material. So extraction of
banana juice from the bulky material is carried out by the
treatment of the pulpy mass (bulk) with the pectinase enzyme
2. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 467
[8]. After processing the bananas for the extraction of banana
juice, the sugar percentage found to be 15 to 20 percent which
is actual percentage of sugar to carryout proper fermentation
process [8]. The starch in the bananas converts into sugar only
upon ripening. Usually once the banana starts ripening, it may
have a sugar content of about 20 percent [8] while an unripe
banana may have a sugar content of only 2 %.The fully
ripened bananas which are soft and are not accepted by the
consumers in the whole sale market .so it can be available at
lower prices for the production of banana based alcoholic
beverages.
A banana used as a raw material is it contains high
pectinaceous (pectin) materials and fiber materials and is rich
in minerals. This pectin material is highly water absorbent and
absorbs water to form a bulky material. So extraction of
banana juice from the bulky material is carried out by the
treatment of the pulpy mass (bulk) with the pectinase enzyme.
The pectinase enzyme breaks down the pectic substances
present in the bananas and due to the breakdown of the
pertinacious material the bulk or the banana pulp decreases its
viscosity and on filtration by mechanical pressing or by press
filter the clear banana juice is extracted out and the residue is
dried (bone dried) and finely grinded, residue left on filtration
has high fiber content which are used for the production of
fiber enriched cookies [9].
The main objective of the study is to extraction of the banana
juice with suitable dilution with water, obtaining juice of
desired consistency [3] and followed by fermentation of the
juice by addition of inoculums in aseptic condition. Filtration
and clarification to obtain the alcohol of desirable strength (6-
8%).Determination of quality of the product and utilization
banana waste after juice extraction for fiber enriched cookie
production.
2. MATERIALS AND METHODS
2.1 Material
2.1.1Collection and Preparation of Raw Material
Bananas (Singapuri verities) were collected from local market
of Kolkata. The bananas were then washed with the good
quality running tap water and followed by de-mineralized
water. After that, bananas were peeled and banana mash/pulp
was prepared (semi solid in nature) by a mixer grinder. Water
is added with a ratio of 1:3 dilutions into the prepared pulp (1
part banana pulp + 3 parts water) and the Brix (O
) and pH was
checked. Pectinase enzyme was added to the banana
paste/pulp 0.0003% (w/v) for depectinization . Filtration was
done with press filter or by muslin cloth, to extract out
maximum non fibrous portion from the liquefied banana pulp
and the Brix (O
) and pH was checked.
2.2 Methods
2.2.1 De-Pectinazation of Banana Pulp Using
Pectinase Enzyme
Pectinase enzyme was added to the banana paste/pulp at a
concentration of 0.0003% (w/v) and left for 5-6 hours in
incubation at 38o
C, with occasional stirring.
2.2.2 Production of Alcohol
2.2.2.1 Preparation of Yeast Culture Medium
Activation of Dry Yeast
Two test tubes with 10ml Distilled water in each and with a
pinch of active dry yeast (Saccharomyces cerevisiae) were
incubated in between 24o
C-27o
C.
Preparation of Yeast Growth Medium
200 ml volume of growth medium was prepared with banana
juice and distilled water (Brix=1). After wards, yeast extract-
0.5% and peptone-0.5% was added. Final pH was maintained
in between 4.0-5.0 and the medium was sterilized at 15 psig
for 15 minutes and then cooled to 35-37o
C and placed the
media in a rotary shaker for 24hrs for growth of yeast.
Preparation of Fermentation Medium
In banana juice Potassium di hydrogen phosphate (KH2PO4) =
0.1 %, Ammonium sulphate (NH4)2SO4 = 0.05%, Yeast
extract = 0.01 % was added. The pH was maintained in
between 4.5-5. Then the medium was sterilized at 15psig for
15 minutes.
2.2.2.2 Flow Process of Alcohol Production
• Reducing sugar percentage of the filtered portion was
checked.
• 10% of the active yeast medium was added to the
growth medium and kept for aeration at 28O
C for 24
hours.
• Add 10% - 12% of the growth medium to the
fermentation medium and then subjected to aeration
for 2 hours.
• After 2 hours stop the aeration, and allowed for
anaerobic fermentation subjected to 30 hrs at 30o
C
• The alcohol percentage and methanol content in the
broth after fermentation was checked.
• Vacuum filtration was done after wards and bottled
the sample for pasteurization. Pasteurization process
was carried out at 70o
to 80o
C for 15 min and no haze
development takes place. The banana alcohol was
then stored at a low temperature around 3 - 4O
C for
better shelf life of the product.
3. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 468
2.2.3 Preparation of Banana Residue Powder
The residue obtained after the filtration of the pectinase treated
banana pulp gets separated. The residue was then tray dried
for almost 48 hours at 700
to 800
C. After drying, the residue
was grinded till it becomes fine powder. This powder is highly
hygroscopic in nature and readily absorbs moisture [10]. The
grinded powder is again tray dried for about 24 hours at 700
to
80 0
C and kept at air tight containers and used in the fiber
enriched cookie making process.
2.2.4 Production of Fiber Enriched Cookies
Cookies were prepared from prepared banana residue powder,
for cookie production 100 grams flour, 65 grams sugar, 60
grams whole egg (1pc), corn flakes 15 grams, 2 grams baking
powder and required amount of essence were taken. The
banana fiber of the total flour was used 0 %, 5 %, 7 %, 10 %,
and 20 % for cookie preparation. Cream shortening & sugar
till light and fluffy added to the flour (flour+ banana fiber)
sugar was grinded till it has a course texture. Eggs were beaten
with vanilla and to the creamed shortening. The flour was
sieved with the baking powder and fold into the creamed
mixture. The hands were wetted with water the portions were
divided into walnut size; the rounded portions were rolled in
crushed corn flakes placed on the baking sheet an inch apart
baked at 150o
C for 30 minutes [11].
2.2.5 Determination of Alcohol content in the
Product Sample
100 ml of sample product obtained from the filtration of the
fermentation broth was taken in a 500 ml distillation flask
along with few glass beads. Complete the distillation for 35
minutes at a temperature of 780
-800
C. The distillate was
collected in a round bottom flask connected at the end of the
condenser which was kept at an ice bath, to minimize the
alcohol loss. The collected distillate was taken in a 100 ml of
the measuring flask and make up to volume up to 100ml mark
with distilled water and mix thoroughly. Place the alcohol
meter in the measuring flask and take the reading which is in
terms of specific gravity and ethanol content was 8%.
2.2.6 Determination of Methanol Content in the
Product
Chemicals Required
• Sodium Bisulphate
• Potassium permanganate
• Chromo tropic acid
• Concentrated Sulphuric acid
Procedure
• 1ml product (distilled sample) sample, 1ml distilled
water, 2ml potassium permanganate solution was
taken in a 50ml Nesseler’s tube (Color of the
solution: Dark pink)
• Keep it in ice cold water (5o
C or less) for 30 minutes
(Color of the solution: Dark pink.)
• Add a pinch of sodium bisulphate to decolorize the
pink color of Potassium permanganate and shake
well.(Color of solution: Colorless)
• Add 1ml of chromo tropic acid solution accurately
• Kept the tube in water bath at 80O
C and slowly 15ml
concentrated Sulphuric acid was added with
continuous shaking.
• Keep it for 20 minutes at 800
C. Color of the solution
will change from light dull yellow to violet & finally
to deep brown.
• Cool and check the color absorbance at 575nm by
spectrophotometer.
Calculation
Ethanol (g/100 liters of absolute ethanol) = (A2× C×
D×1000×100×100) / (A1 x S)
Where,
A2=Absorbance for sample standard solution
C = Concentration of methanol standard solution g/ml
D = Dilution factor for sample solution
A1=Absorbance for methanol standard solution
S = Ethanol content of liquor sample in percent (v/v)
2.2.7 Determination of Microbial content in the
Banana Alcohol
Robert Koch invented this technique. In this technique
successive dilutions of the inoculums serially are added to
sterile Petri plates to which is poured and melted and cooled at
420
to 45o
C agar medium and thoroughly mixed by rotating
the plates which is then allowed to solidify. After incubation
the plates are examined for the presence of individual colonies
growing throughout the medium. The pure colonies which are
different size, shape, color may be isolated or transferred into
test tube culture media for making pure cultures.
2.2.8 Optimization of pH of Product after
Fermentation
The pH of the final product plays an important role in the taste
of the banana based alcoholic beverages. A sequential study
had been done by consecutive pH levels by 4.5, 5.0, 5.5, 6.0,
6.5, and 7.0 in the final product, showed in table: 1 on the
basis of hedonic scale. Organoleptic study had been done to
study the alcoholic beverage which tastes the best in a
particular pH level. The pH of the alcoholic beverage is
4. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 469
regulated by addition of a sodium bi carbonate which acts as a
buffer to the fermentation broth and regulates the pH around 6.
Sodium bi carbonate used is 1 % (w/v) to the fermentation
broth after the completion of the fermentation before filtration
of the broth. Before fermentation, the fermentation medium is
kept at a pH of 4.5 to 5 [7], because the yeast activity is
optimum at this pH and effective anaerobic breakdown of
sugar or fermentation takes place [12].
2.2.9 Proximate analysis of the Banana Residue
The total sugar, fat, protein, acid insoluble ash, moisture
content and fiber content were measured by according to
A.O.A.C. methods.
3. RESULTS AND DISCUSSION
Initially we carried out the fermentation process by using
natural micro flora as fermenting organism using diluted
banana and clarified banana juice as substrate. The sugar
concentration in the diluted banana pulp sample was kept at
10- 12 % level. The following tables showed the result of the
analysis.
3.1 Determination of Alcohol Content
The alcohol content found in the final product is 8% (v/v)
3.2 Determination Methanol Content
Methanol content of the final product was nil.
3.3 Determination of Microbial Content in the
Banana Alcohol
Number of Colonies Present /Ml in the Banana
Alcohol Sample
Total number of colonies detected =21 (freshly prepared
sample)
Total number of colonies detected = 20 (after 5 months from
making)
[Number of dilutions =8, from the 5th
dilutions the plate count
is observed.]
3.4 Optimization of pH of Product after
Fermentation
The sequential studies (table: 2) had shown that the alcoholic
beverage at pH 6.0 tastes the best. So the pH is regulated only
after the complete fermentation of the banana juice and the pH
regulated just before the filtration process and followed by
filtration.
Table: 1 Taste parameters of fermentation broth at different
pH level
pH of the
fermentation broth
Color Flavors Taste
4.5 6.0 6.0 5.0 ±0.3
5.0 6.1 5.9 5.1±0.3
5.5 6.1 6.0 6.9±0.3
6.0 6.2 6.9 7.2±0.3
6.5 6.2 6.5 7.1±0.3
7.0 6.1 6.4 7.0±0.3
The values were based on Hedonic scale and the marks
obtained were on the basis of total marks 10.
3.5 Proximate Analysis of Banana Residue
Table: 2 proximate analysis of banana residue
Raw
material
% of
total
sugar
% of
fiber
% of acid
insoluble
ash
%
prot
ein
%
fat
%
moist
ure
Banana
residue
Nil 20% 3% 12
%
Nil 9%
3.6 Production of Fiber Enriched Cookies
For preparation of fiber enriched cookies part of the flour in
the cookies were replaced by the powder obtained from
banana waste. Cookies were prepared by utilizing those fibers
at 5to 20 levels and it was found that the cookies whose fiber
level in between 7-10 % found to be optimum as per sensory
evaluation. At higher fiber level cookies were relatively hard,
with odd banana flavor. Moisture of cookie was almost 3%.
CONCLUSIONS
In the making of banana alcohol banana juice was used as an
adjunct (to increase the fermentation efficiency) and to obtain
higher ethanol content in the final product. Percentage of
alcohol yield was 8% (v/v). So, the final product can be
introduced as banana beer. At, 6.0 pH the taste parameters
were best from others. The study on shelf life of banana beer
kept at a temperature around 30
to 4O
C and at a lower light
indicated that the shelf life of the banana beer was more than 5
months.
The study revealed that cookies can be successfully
formulated using the banana residue. So, it can be effectively
utilized for the fiber enriched cookie formation which have
health benefit including pre-biotic effect and enhanced mineral
absorption for the presence of high fiber content. The
formulated cookies were well accepted by the panelists.
Texture of such cookies was extremely liked by panelists. At
higher fiber level cookies were relatively hard, with odd
banana flavor.
5. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 470
ACKNOWLEDGEMENTS
Authors gratefully acknowledge TIFAC-CORE for financial
support & Techno India for infrastructural facilities.
REFERENCES
[1]. Fleet, G.H, (1998). The Microbiology of alcoholic
beverages, In Microbiology of Fermented Foods Blackie
Academic and Professional ,London, U&K.
[2]. Macmillan UK. Stainier, R.Y, Doudroff, M and Adelberg,
E.A., (1972). General microbiology
[3]. Giuseppe Zeppa, (2005) .The Science and Technology of
wine making .
[4]. Kamoltip Chainam ,(2002).The Production of Banana
Beer.
[5].Gareth Davies, (1990). Domestic Banana-Beer Production
in Mpigi District, Uganda.
[6]. C. Gopalan ,(2005). Nutritive Value of Indian Foods.
[7]. Amerine, M. A., Berg, H. W., Kunkee, R. E., Ough, C. S.,
Singleton, V. L., Webb, A. D., (1980). The Technology of
Winemaking. 4th
edition. AVI Publishing Co. Inc. Westport.
[8]. Amerine, M. A., Ough, C. S. (1988). Methods For
Analysis of Musts and Wines. J. Wiley & Sons.
[9]. Philip Jackisch, (1985). Modern Winemaking .
[10]. Zhan-Wu Sheng , Wei-Hong Ma, Zhi-Qiang Jin Yang
Bi, Zhi-Gao Sun , Hua-Ting Dou,(2005) Differentiation of
ripe banana flour using mineral composition and logistic
regression model.
[11]. Horsfall D. Mepba, Lucy Eboh and S.U.
Nwaojigwa,(2007). Chemical Composition, Functional and
Baking Properties of wheat plantain composite flours.
[12]. Yair Margalit, Jeff Brown, Bryan Imelli and Alex Shaw,
(Dec 2009). Concepts in Wine Technology.