TY  - BOOK
AU  - Evelin A Mary
AU  - Jacob John P(Guide)
TI  - Development of juice- based beverage and ripe- fruit powder from banana(musa SPP.)
U1  - 631.56 
PY  - 2005///
CY  - Vellanikkara
PB  - Department of Processing Technology, College of Horticulture 
N2  - The study on "Development of juice-based beverage and ripe-fruit powder 
from banana (Musa spp.)" was carried with the objective of developing a drying and 
packaging regime for ripe banana powder and to develop a beverage based on clarified 
banana juice. 
Technology for spray and drum dried banana powder was standardized 
through drying and packaging experiments. Good quality spray dried banana powder 
could be obtained with an inlet air temperature of 150°C, keeping the outlet 
temperature at 100°C with two per cent maltodextrin and three per cent soluble starch 
on wet basis as additive. 
Successful drum drying could be achieved with drum temperature of 152°C 
with drum speed of three rpm and soluble starch 2.5 per cent on wet basis as additive. 
Drum drying was found better in terms of higher recovery, lesser additive, better 
quality and lesser cost of production. 
Moisture sorption studies revealed that banana powder was highly 
hygroscopic requiring special packaging, techniques. Gas Chromatography-Mass 
Spectrometry analysis revealed that the caramelized fruity fig like aroma of banana 
powder was due to Furaneol and Ethyl einnamate. Banana powder could be stored for 
one year under ambient conditions without deterioration when packed in aluminium 
foil laminated pouches with nitrogen. 
Banana powder can be used as an ingredient in baby food, health food, 
instant beverage mix, breakfast cereals, flavourings, bakery and dairy products. The 
cost of production of 100 grams of spray and drum dried banana powder worked out to 
be Rs.26.61 and Rs.18.66 respectively. 
 
The technology for banana juice based beverage was also standardized. 
Clear banana juice could be extracted using commercial pectinase enzyme @ 5 mll kg 
pulp and incubating for four hours at room temperature. Robusta juice was superior in 
terms of colour, flavour and overall acceptability compared to Poovan, karpooravalli 
and Palyankodan juices. 
Blended banana-mango RTS beverage in the ratio of 50:50 was preferred 
by the taste panel over other fruit blends. The disadvantages in banana juice viz., lack 
of colour, consistency and acidic taste could be overcome by mixing equal amounts of 
mango juice. Blending banana juice with mango pulp helped in incorporating the 
excellent flavour of banana and reduced the cost of production of mango R TS 
beverage. 
The cost of production of banana-mango RTS beverage when worked out 
came to be Rs.3.84 per 200 ml bottle while that of pure mango RTS beverage was 
RsA.23. The blended RTS beverage could be stored for six months under ambient 
condition without deterioration. With liberalization in industrial policy and 
globalization, more opportunities are created for export of value added and nutritious 
products from banana. India being the largest producer of banana in the world can tap 
this potential by exporting products' like ripe banana powder and juice based 
beverages. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810015003
ER  -