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Banana puree and beverages
Next
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
Introduction
End
Banana Puree and beverages
Next
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.
Introduction
End Previous
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
Banana Puree
End Previous
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.
Next
Banana Puree and Paste
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.
End Previous
Banana Puree and beverages
Banana juice (strained)
Next
Method
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)
End Previous
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)
Banana Puree and Paste
Banana Puree and beverages
Fruit beverages are easily digestible, highly refreshing,
thirst quenching, appetizing and nutritionally far superior
to many synthetic and aerated drinks.
Next
Fruit beverages
Unfermented beverages
Banana beverages
End Previous
They can be classified into two groups.
Banana Puree and beverages
Fruit juices which do not undergo alcoholic fermentation
are termed as unfermented beverages.
Next
Unfermented beverages
Barley waters and carbonated beverages
are also included in this group.
End Previous
They include natural and sweetened juices,
RTS, nectar, cordial, squash, crush, syrup, fruit
juice concentrate and fruit juice powder.
Banana Puree and beverages
Banana being a highly perishable fruit
suffers from post – harvest losses to the
extent of 30-45 % during glut seasons.
Next
Banana beverages
Beverages such as squash, cordial and RTS
are prepared using clarified banana juice.
End Previous
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.
Banana Puree and beverages
Banana being a highly perishable fruit
suffers from post – harvest losses to the
extent of 30-45 % during glut seasons.
Next
Banana beverages
Beverages such as squash, cordial and RTS
are prepared using clarified banana juice.
End Previous
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.
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.
Next
Banana beverages
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.
End Previous
The following methods of clarification are used
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
Clarification of banana juice
End Previous
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.
Next
Banana squash
End Previous
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
Banana Puree and beverages
Ingredients
Next
Banana squash
End Previous
Clarified banana juice -1000g
Sugar - 1540g
Citric acid -32g
KMS -2.8g
Water -1425ml
Banana Puree and beverages
Clarified banana juice is prepared as mentioned.
Next
Method
End Previous
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.
Banana squash
Banana Puree and beverages
Cordial is a sparkling, clear, sweetened fruit juice
from which pulp and other insoluble substances
have been completely removed.
NextEnd Previous
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.
Banana Cordial
Banana Puree and beverages
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.
NextEnd Previous
It is not diluted before serving hence it is
known as ready to serve.
BANANA RTS (Ready To Serve beverage)
Commercially RTS beverages (with 13% TSS
and 0.3 % acid) can be prepared by using SO2 -
70 ppm or benzoic acid 120 ppm.
Banana Puree and beverages
Method
End Previous
Sugar and citric acid are dissolved in
water and filtered.
BANANA RTS (Ready To Serve beverage)
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.

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Banana puree and beverages

  • 1. Banana puree and beverages Next
  • 2. 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 Introduction End
  • 3. Banana Puree and beverages Next 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. Introduction End Previous
  • 4. 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 Banana Puree End Previous
  • 5. 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. Next Banana Puree and Paste 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. End Previous
  • 6. Banana Puree and beverages Banana juice (strained) Next Method 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) End Previous 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) Banana Puree and Paste
  • 7. Banana Puree and beverages Fruit beverages are easily digestible, highly refreshing, thirst quenching, appetizing and nutritionally far superior to many synthetic and aerated drinks. Next Fruit beverages Unfermented beverages Banana beverages End Previous They can be classified into two groups.
  • 8. Banana Puree and beverages Fruit juices which do not undergo alcoholic fermentation are termed as unfermented beverages. Next Unfermented beverages Barley waters and carbonated beverages are also included in this group. End Previous They include natural and sweetened juices, RTS, nectar, cordial, squash, crush, syrup, fruit juice concentrate and fruit juice powder.
  • 9. Banana Puree and beverages Banana being a highly perishable fruit suffers from post – harvest losses to the extent of 30-45 % during glut seasons. Next Banana beverages Beverages such as squash, cordial and RTS are prepared using clarified banana juice. End Previous 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.
  • 10. Banana Puree and beverages Banana being a highly perishable fruit suffers from post – harvest losses to the extent of 30-45 % during glut seasons. Next Banana beverages Beverages such as squash, cordial and RTS are prepared using clarified banana juice. End Previous 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.
  • 11. 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. Next Banana beverages 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. End Previous The following methods of clarification are used
  • 12. 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 Clarification of banana juice End Previous
  • 13. 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. Next Banana squash End Previous 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
  • 14. Banana Puree and beverages Ingredients Next Banana squash End Previous Clarified banana juice -1000g Sugar - 1540g Citric acid -32g KMS -2.8g Water -1425ml
  • 15. Banana Puree and beverages Clarified banana juice is prepared as mentioned. Next Method End Previous 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. Banana squash
  • 16. Banana Puree and beverages Cordial is a sparkling, clear, sweetened fruit juice from which pulp and other insoluble substances have been completely removed. NextEnd Previous 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. Banana Cordial
  • 17. Banana Puree and beverages 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. NextEnd Previous It is not diluted before serving hence it is known as ready to serve. BANANA RTS (Ready To Serve beverage) Commercially RTS beverages (with 13% TSS and 0.3 % acid) can be prepared by using SO2 - 70 ppm or benzoic acid 120 ppm.
  • 18. Banana Puree and beverages Method End Previous Sugar and citric acid are dissolved in water and filtered. BANANA RTS (Ready To Serve beverage) 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.