1. BANANA PUREE AND BEVERAGES Previous NextEnd

2. 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. Previous NextEnd

3. 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. Previous NextEnd

4. Banana Puree: 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. Previous NextEnd

5. Banana puree and paste: 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. Previous NextEnd

6. PROCESSING FOR BANANA PUREE/PASTE Banana juice (strained)  Cooking to desired consistency (open cooker vaccum 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) Previous NextEnd

7. Sterilization in boiling water for 20 minutes  Cooling  Storage at ambient temperature (In cool and dry place) Fruit 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. Previous NextEnd

8. Unfermented 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. Previous NextEnd

9. Banana 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. Previous NextEnd

10. Complete removal of all suspended material from juice is known as clarification which is closely related to the quality, appearance and flavor of the juice. The following methods of clarification are used (a) Settling (b) filtration (c) freezing (D) cold storage (e) high temperature PreviousNext End (g)enzymes such as pectinol and filtragol. (f) chemicals such as gelatin, albumen, casein, mixture of tannin and gelatin

11. CLARIFICATIONOF BANANA JUICE 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. BANANA SQUASH: 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 Previous NextEnd

12. Jamun, passion fruit, raspberry, strawberry, grape fruit etc. with sodium benzoate as preservative. Ingredients: Clarified banana juice- 1000g Sugar - 1540g Citric acid - 32g KMS - 2.8g Water - 1425ml Previous NextEnd

13. 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. Potassium meta bi-sulphite is added to the squash and mixed well. The squash is sterilized bottles leaving 1 inch head space and capped airtight. Previous NextEnd Method:

14. BANANA CORDIAL 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. Previous NextEnd

15. 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 SO 2 - 70 ppm or benzoic acid 120 ppm. Previous NextEnd

16. 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. Previous NextEnd

17. 1.Synthetic drinks contain --------- %water. Ans:88 2.Synthetic drinks contain -------- Kcal Ans:48 3.Fruit juices which do not undergo alcoholic fermentation are termed as --------- Ans:unfermented beverages 4.Complete removal of all suspended material from juice is known as ……… Ans: clarification Previous NextEnd Assessment:

18. S. Parvathi, Holistic view of Banana plants, Kissan world, 1997, 24(12) p.no. 62-63. K. K. Surendranathan, N. K. Ramaswamy, P. Radhakrishna and J. S. Nair Nuclear Agriculture and Biotechnology Division Bhabha Atomic Research Centre, BARC News letter Issue No. 249, Founder’s Day Special Issue, 188, Value added products from ripe banana: banana juice and ripe banana powder. Swamy Gabriela Jhon, Kongu Engineering College, Perundurai, Erode. Science Tech Entrepreneur, July 2010. Value added products technology in Banana and Plantain. National Research Centre for Banana, Thiruchirapalli. Previous NextEnd Reference :