Production and storage stability of non alcoholic banana beverage powder

Production and storage stability of non alcoholic banana beverage powder

Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert ('silk') banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product qua...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) Vol. 45; no. 2; pp. 155 - 163
Main Authors: Mugula, J.K. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Food Science and Technology), Lyimo, M.H, Kessy, F.L
Format: Journal Article
Language:English
Published: Heidelberg Springer 01-02-1994
Subjects:
ACIDE ASCORBIQUE
ACIDO ASCORBICO
ALMACENAMIENTO
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
ASCORBIC ACID
AZUCARES
BANANAS
BANANE
BANANO
BEBIDAS
BEVERAGES
Beverages - analysis
Biological and medical sciences
BOISSON
CALIDAD
Desiccation
Dietary Carbohydrates - analysis
DRIED FRUITS
Food industries
Food Microbiology
Food Preservation
Fruit
Fruit and vegetable industries
FRUIT SECHE
FRUTAS SECAS
Fundamental and applied biological sciences. Psychology
Humans
Nutritive Value
ORGANOLEPTIC ANALYSIS
Powders
QUALITE
QUALITY
RETINOL
STOCKAGE
STORAGE
SUCRES
SUGARS
Sunlight
Tanzania
Taste
Time Factors
Tanzania
Non alcoholic beverage
Ascorbic acid
Microbiological testing
Organoleptic properties
Chemical composition
Carbohydrate
Powder
Banana
Retinol
Drying
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Description
Summary:Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert ('silk') banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product quality was investigated. Sundrying resulted in losses of Vitamin A, C and total sugar contents by 74, 91 and 63%, while ovendrying losses were 73, 90 and 62%, respectively. Nutrient losses during storage for three months in transparent polythene bags reached 93, 93 and 70% in sundried samples and 84, 99 and 55% in ovendried samples, respectively. The moisture content of sundried and ovendried samples increased by 12 and 17%, respectively, during storage. The increase in microbial load in this period was higher in sundried samples.
Bibliography:Q04
9401475
J11
ISSN:0921-9668
1573-9104
DOI:10.1007/BF01088473