Premium
ALCOHOLIC BANANA BEVERAGE – ASPECTS IN FERMENTATIVE PRODUCTION
Author(s) -
SINGH SUNITA,
TRUPTI DEKHNE,
KIRAN SINGH,
S.D. KULKARNI
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00248.x
Subject(s) - ingredient , sorghum , food science , fermentation , chemistry , sweet sorghum , pulp (tooth) , alcohol , ethanol fermentation , agronomy , biology , biochemistry , medicine , pathology
This study quantified fermentative changes in processing alcoholic banana beverage as a result of two factors, namely, sorghum as an ingredient in mix and time period of fermentation, affecting the process in two scales (375 g and 2,900 g) of ingredients mix used. Diluted pulp (with water) from overripe bananas ( Musa robusta ) mixed with sprouted sorghum grains as ingredients were compared with ingredients without sorghum. The total sugars (reducing and total carbohydrates) were higher when sorghum was not added as an ingredient in initial mix to be fermented. Nevertheless, there was higher utilization of fermentable sugars and carbohydrates in the mix when sorghum was present in both scales of mix studied. The fermentative activities of inoculate as a result of interactive effect of sorghum and time period in the process was attributed to these utilizations. The time factor in fermentation allowed for significant increase in alcohol in the beverage (48 h with 375 g and 68 h with 2,900 g). The beverage obtained with sorghum contained 9.8 g% alcohol at 48 h from 375 g mix and 24.3 g% alcohol at 68 h from the 2,900 g mix of ingredients. These contents were higher as compared to beverage prepared without sorghum: 18.3 g% alcohol at 48 h from 375 g mix and 13.1 g% at 68 h from 2,900 g ingredient mix. The average yields of beverage (with added sorghum) were 54.6% and 57.9%, from 375 g mix batch and 2,900 g mix larger scales, respectively.PRACTICAL APPLICATIONS Banana has a short shelf life after it enters the retail market. The domestic supply in India in 2002 accounted for 20% wastage of bananas as a postharvest loss. The total losses in banana transactions were of the order 13–18% in a single wholesale market of the local city. It was possible to add value of ~48% if these overripe bananas processed into alcoholic beverage. The wasted bananas in domestic supply chain may be source of raw material present in the cycle of marketing itself. Using overripe bananas as the raw material in this study, we could ascertain the product characteristics so obtained after fermentation. These wasted bananas can thus be utilized using modified process detailed herein, if such a technology is readily available. This can replace spurious/illicit drinks in local pockets by using these cheap raw materials available in local abundance.