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Preparation of Banana (Musa cavendishii) nectar with no added sugar

Arpit, Bajpai and Vinay, P.Gourgonda and Harsh, N.K.Tulsiyan (2007) Preparation of Banana (Musa cavendishii) nectar with no added sugar. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The main objectives of this investigation was to produce enzyme liquefied banana juice, banana juice concentrate, thereafter producing banana juice nectar by substituting banana juice concentrate by replacing sugars(100%) using Enzyme Liquefaction methods. Initially, optimization of banana juice production was done at different enzyme concentration, different incubation time and temperature. Hence, maximum yield was obtained at optimized conditions having 1.5% enzyme concentration for an incubation period of 2hrs at room temperature. Juice concentrate was produced from banana juice obtained at optimized conditions, in a single effect tubular evaporator. Finally the nectar was prepared by mixing appropriate proportions of banana juice and juice concentrate along with water to obtain the nectar having desired Brix. Sensory evaluation showed that the banana juice nectar having higher degree Brix i.e. 25o was found to be more consumer acceptable product than 20o Brix banana juice nectar. Conclusion from the above investigation can be made that the juice nectar obtained is made out of natural fruit juice containing no added sugars, flavours, preservatives, colours. Also, it could meet the ever-increasing consumer demands of fruit beverages because of its nutritional properties. Preparation of banana nectars could be an economic requisite related to its availability, production cost and hence give an opportunity to create and launch a new beverage category.
Uncontrolled Keywords: banana juice nectar banana juice concentrate
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.res.in/id/eprint/626

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