Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger | Zendy

Mohamed Anderson Yo | Zendy; Olivier Chatigre | Zendy; Elleingand Koni | Zendy; Koffi | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger

Author(s) -

Mohamed Anderson Yo,

Olivier Chatigre,

Elleingand Koni,

Koffi

Publication year - 2014

Publication title -

african journal of food science

Language(s) - English

Resource type - Journals

ISSN - 1996-0794

DOI - 10.5897/ajfs2014.1148

Subject(s) - food science , zingiber officinale , chemistry , vitamin c , banana peel , extraction (chemistry) , aqueous extract , vitamin , traditional medicine , chromatography , biochemistry , medicine

This study aimed to investigate the effect of ginger (Zingiber officinale) on the microbiological, physicochemical and sensory quality of banana (Musa spp .) drink. Production of banana juice was achieved with hot and unheated water extraction. The various juices obtained were supplemented with aqueous extracts of ginger in concentrations of 2.5 and 10%, stored and analyzed periodically for microbiological and physicochemical (pH, vitamin C, proteins, total sugars, Mg, k, Ca, Fe, Na, Zn) characteristics. The results showed that ginger addition to either hot or unheated banana juice extraction treatment significantly reduced growth of microorganisms as reflected in total viable counts from day 4 of storage. Vitamin C, proteins and mineral contents increased as compared to control samples. The results of this study suggest that the incorporation of ginger extracts into banana drink could be an effective means of preserving banana drinks. Key words: Quality, banana drink, blended, ginger.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research