Effect of stabilizer on Banana beverage quality
1998
Patcharin Techamanokul
Processing and role of stabilizers on the quality of banana beverage were studied. Whole bananas were blanched at 100 deg C under steam. To obtain the lowest temperature for inhibition of polyphenoloxidase activity in Kluai Kai, Kluai Nam-Wa and Kluai Hom at 85, 75 and 90 deg C respectively, the blanching time would be 8.30 min. for Kluai Nam-Wa and Kluai Kai and 14 min. for Kluai Hom. The peeled banana was subjected into the pulper and finisher to get the yield about 26.0, 24.6 and 34.3 percent (w/w) for Kluai Kai, Kluai Nam-Wa and Kluai Hom respectively. Chemical and physical properties of these pulps, i.e. citric acid, pectin, total soluble solids, pH, reducing sugar, total solids, viscosity and color were studied and shown differently, varied upon the type of banana. The beverage was then prepared from the pulp. It was found that beverage contained 22 percent pulp from either Kluai Kai or Kluai Nam-Wa at 12 deg Brix gave most acceptable quality similar to those as from 28 percent pulp and 11 deg Brix of Kluai Hom. The effects of stabilizers were studied by adding individualy into the beverage. It was found that addition of 0.3-0.5 percent carboxymethylcellulose, gave similar result to those adding with either a mixture of 0.25 percent locust bean gum and 0.25 percent guar gum or a mixture of 0.25 percent locust bean gum and 0.05 percent pectin. Addition of 0.3-0.5 percent CMC into the banana beverage of Kluai Nam-Wa and Kluai Hom gave most stable in appearance with a viscosity less than 150 cps. Shelf life studied was made for 3 months. The following properties such as viscosity, total sugar, cloudiness stability and L value for color were decreased, but reducing sugar and a value were increase in all cases.
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