Abstract
The ‘Saba’ banana cultivar is one of the most abundantly grown fruit crops in the Philippines. However, large postharvest losses were posed due to the rapid deterioration and challenges in marketing. This study was conducted to develop a ready-to-drink (RTD) beverage using the cooking-type banana cultivar [Musa acuminata × balbisiana Colla (ABB Group) ‘Saba’]. The pulp was subjected to treatment with α-amylase and pectinase enzyme concentrations ranging from 0.25% to 1.00% to facilitate juice extraction. The effect of α-amylase and pectinase enzyme combinations on juice yield, color and clarity was determined. The highest juice yield (69.83%) and clarity (72.56% by transmittance at 660 nm) were achieved using 1.00% α-amylase: 1.00% pectinase and 0.5% α-amylase: 1.00% pectinase enzyme treatments, respectively. The juice treated with 0.5% α-amylase: 1.00% pectinase was used in the formulation of the RTD beverage. Physico-chemical and sensory properties of the product were analyzed. The developed RTD ‘Saba’ juice with acceptable sensory characteristics had 11.45 cP viscosity, 0.33% titratable acidity, 5.38% protein, 1660 ppm potassium, 40 ppm sodium and 460 ppm calcium. Results showed that the cooking-type banana cultivar ‘Saba’ can be utilized in the development of the RTD beverage with enhanced sensory and nutritional quality.
Highlights
IntroductionBanana is known as “common man’s fruit” and is considered as one of the most important global food crops (after rice, wheat and maize) grown in more than 100 countries worldwide [1]
Banana is known as “common man’s fruit” and is considered as one of the most important global food crops grown in more than 100 countries worldwide [1]
Musa acuminata × balbisiana Colla (ABB Group) ‘Saba’ banana cultivar grown in Tiaong, Quezon, Philippines was purchased at the mature stage based on the standard peel color index [7]
Summary
Banana is known as “common man’s fruit” and is considered as one of the most important global food crops (after rice, wheat and maize) grown in more than 100 countries worldwide [1]. Because bananas are fruiting all year round and contain sufficient nutrients for energy source, the crop is considered as a readily available food commodity, which may serve as a substitute for other seasonal food crops. It significantly contributes to food and income security of people engaged in its production and trade, in developing countries like the Philippines. It is a vital source of food especially in rural areas as a supplement or substitute to staple food such as rice and corn [2]. A considerable amount of this fruit is wasted due to inadequate processing and preservation techniques [4], poor post-harvest handling, over ripening, poor storage, poor transportation, or overproduction at certain times of the year [5]
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