Utilization of banana powder in ice cream and whey-based beverage
1999
Thippaya Theerachatpat
Peeled, blanched, and pureed banana (maturity index PCI 5-6) was used as raw material for drum and foam-mat dried banana powders. The drum dried banana powder was yellow brown while foam-mat dried banana powder was pale yellow color. Both banana powders were used as ingredients for ice cream, and whey-based beverage. Banana ice cream was made with 8 percent milk fat, 9 percent skim milk, 12 percent sugar, 0.3 percent xanthan gum, 67.7 percent water, and 3 percent banana powders. Titratable acidity (as lactic acid), pH, and viscosity of drum, foam-mat dried banana powders, and fresh banana ice cream were significant different (P0.05). Drum dried banana powder which received the highest heat treatment gave the highest a-value (red), the lowest L-(light), and b-values (yellow) of ice cream as compared to foam-mat dried and fresh banana ice cream. Used of drum, foam-mat dried banana powders, and fresh banana did not affect texture, flavor, taste, and overall preferences of the ice cream. Whey-based beverage was made of 6.7 percent whey protein concentrate powder, 0.45 percent lactic acid, 0.02 percent xanthan gum, and varying percentages of sugar, pectin, banana powder, and water, in which drum dried banana whey-based beverage used 10.5, 0.1, 3 and 79.33 percent where as foam-mat dried banana whey-based beverage used 11.5, 0.2, 2, and 79.23 percent, respectively. Total soluble solids, titratable acidity, viscosity, L-value, and stability of drum, foam-mat dried banana powders, and fresh banana whey-based beverages were nonsignificantly different. While drum dried banana powder gave higher pH, a- and b-values than fresh banana whey-based beverage significantly (P0.05). Sensory evaluation of whey-based beverages from drum dried banana powder gave higher color and texture than foam-mat dried banana powder, but there were not significantly different on flavor, taste and overall preferences. Banana powder whey-based beverages were less preferred by panelists than fresh banana whey-based beverage.
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Эту запись предоставил Kasetsart University