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Banana puree and beverages

Banana puree and beverages. Next. Introduction. Banana Puree and beverages. In tropical countries like India, fruit beverages provide delicious cool drinks during the hot summer.

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Banana puree and beverages

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  1. Banana puree and beverages Next

  2. Introduction Banana Puree and beverages In tropical countries like India, fruit beverages provide delicious cool drinks during the hot summer. Due to their nutritive value they are becoming more popular than synthetic drinks which at present have a very large market in our country. Next End

  3. Introduction Banana Puree and beverages Synthetic drinks contain only water (about 88%) and total carbohydrates (about 12%) and provide about 48 Kcal, whereas fruit based drinks contain vitamins (A, B and C) and minerals (iron, calcium etc.) and provide more calories. Thus, fruit based drinks are far superior to many synthetic drinks. If synthetic (drinks) preparations are replaced by fruit beverages, it would be a boon to the consumers as well as to the fruit growers. Next End Previous

  4. Banana Puree Banana Puree and beverages Banana Puree is widely used for direct consumption or mixed into daily food, juices, nectars, drinks, jams, bakery fillings, fruit meals for children, flavours for food industry in the preparation of baby foods, ice creams, yoghurts and confectionery. Banana yoghurt makes a healthy snack and banana ice cream, milk shakes and delicious desserts. Next End Previous

  5. Banana Puree and Paste Banana Puree and beverages Banana pulp with or without added salt and containing not less than 9.0 percent of salt –free banana solids is known as “medium banana puree”. It can be concentrated further to “heavy banana puree” which contains not less than 12 percent solids. If this is further concentrated so that it contains not less than 25 percent banana solids, it is known as banana paste. On further concentration to 33 percent or more of solids, it is called concentrated banana paste. Next End Previous

  6. Banana Puree and Paste Banana Puree and beverages Method Banana juice(strained) Cooking to desired consistency (open cooker vacuum pan) Judging of end-point for puree or paste (tomato solids by hand refractometer or volume by measuring stick) Filling hot in to bottles or cans (82-88c) Sterilization in boiling water for 20 minutes Cooling Storage at ambient temperature (In cool and dry place) Next End Previous

  7. Fruit beverages Banana Puree and beverages Fruit beverages are easily digestible, highly refreshing, thirst quenching, appetizing and nutritionally far superior to many synthetic and aerated drinks. They can be classified into two groups. Unfermented beverages Banana beverages Next End Previous

  8. Unfermented beverages Banana Puree and beverages Fruit juices which do not undergo alcoholic fermentation are termed as unfermented beverages. They include natural and sweetened juices, RTS, nectar, cordial, squash, crush, syrup, fruit juice concentrate and fruit juice powder. Barley waters and carbonated beverages are also included in this group. Next End Previous

  9. Banana beverages Banana Puree and beverages Banana being a highly perishable fruit suffers from post – harvest losses to the extent of 30-45 % during glut seasons. The shelf life of fresh produce can be extended by storing them at low temperature, by surface coating, pre-packing, vacuum packing and processed into various value added products. Beverages such as squash, cordial and RTS are prepared using clarified banana juice. Next End Previous

  10. Banana beverages Banana Puree and beverages Banana being a highly perishable fruit suffers from post – harvest losses to the extent of 30-45 % during glut seasons. The shelf life of fresh produce can be extended by storing them at low temperature, by surface coating, pre-packing, vacuum packing and processed into various value added products. Beverages such as squash, cordial and RTS are prepared using clarified banana juice. Next End Previous

  11. Banana beverages Banana Puree and beverages Complete removal of all suspended material from juice is known as clarification which is closely related to the quality, appearance and flavour of the juice. The following methods of clarification are used a) 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. Next End Previous

  12. Clarification of banana juice Banana Puree and beverages Ripe fruits → washing → Peeling → Passing through pulper → Pulping → pasteurizing (80°C for 10min.)  cooling → addition of enzyme (pectinex 0.5%) → leaving overnight → separating juice from pulp → filtering (vacuum pulp ) → clarified banana juice. Next End Previous

  13. Banana squash Banana Puree and beverages This is a type of fruit beverage containing at least 25 per cent fruit juice (or) pulp, 45% TSS, 1.0% acidity and citric acid as preservative. It is diluted before serving (1 : 3). Lime, mango, orange and pineapple are used for making squash commercially using KMS as preservative Jamun, passion fruit, raspberry, strawberry, grape fruit etc. with sodium benzoate as preservative Next End Previous

  14. Banana squash Banana Puree and beverages Ingredients Clarified banana juice -1000g Sugar - 1540g Citric acid -32g KMS -2.8g Water -1425ml Next End Previous

  15. Banana squash Banana Puree and beverages Method Clarified banana juice is prepared as mentioned. Sugar and citric acid are dissolved in water and heated. The prepared syrup is filtered through muslin cloth 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. Next End Previous

  16. Banana Cordial Banana Puree and beverages Cordial is a sparkling, clear, sweetened fruit juice from which pulp and other insoluble substances have been completely removed. It contains at least 25% juice, 30% TSS, 1.5% acid. Ingredients Clarified banana juice -1000g, Sugar- 940g, Citric acid -34g, KMS-2.8g and Water-2025 ml The steps involved for the preparation of banana cordial is similar to squash except that the total soluble solids (TSS) are maintained at 30°bx. Next End Previous

  17. Banana Puree and beverages BANANA RTS (Ready To Serve beverage) This is a type of fruit beverage which contains atleast 10% fruit juice and 10% total soluble solids besides about 0.3 per cent acid. It is not diluted before serving hence it is known as ready to serve. Commercially RTS beverages (with 13% TSS and 0.3 % acid) can be prepared by using SO2 - 70 ppm or benzoic acid 120 ppm. Next End Previous

  18. Banana Puree and beverages BANANA RTS (Ready To Serve beverage) Method Sugar and citric acid are dissolved in water and filtered. Clarified banana juice is prepared as mentioned and added to the filtered sugar-acid solution and heated to 80°C. The hot juice is filled in sterilized glass bottles (cap. 250ml), corked and pasteurized in a boiling water bath for 20min. The prepared RTS is cooled and stored at room temperature. End Previous

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