banana alcoholic and non alcoholic products

1. Banana puree and beverages
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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.
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Introduction
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3. Banana Puree and beverages
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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
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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.
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Banana Puree
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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.
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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.
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6. Banana Puree and beverages
Banana juice (strained)
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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)
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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.
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Fruit beverages
Unfermented beverages
Banana beverages
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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.
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Unfermented beverages
Barley waters and carbonated beverages
are also included in this group.
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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.
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Banana beverages
Beverages such as squash, cordial and RTS
are prepared using clarified banana juice.
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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.
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Banana beverages
Beverages such as squash, cordial and RTS
are prepared using clarified banana juice.
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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.
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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.
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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.
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Clarification of banana juice
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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.
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Banana squash
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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
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Banana squash
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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.
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Method
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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.
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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.
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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
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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.