Document Detail

Production and storage stability of non alcoholic banana beverage powder.
MedLine Citation:
PMID:  8153066     Owner:  NLM     Status:  MEDLINE    
Powder for an instant, non-alcoholic beverage formulation was manufactured by sundrying and ovendrying of a popular dessert ('silk') banana variety. The reconstituted beverage was organoleptically acceptable. The effect of traditional sundrying on mats and ovendrying methods on product quality was investigated. Sundrying resulted in losses of Vitamin A, C and total sugar contents by 74, 91 and 63%, while ovendrying losses were 73, 90 and 62%, respectively. Nutrient losses during storage for three months in transparent polythene bags reached 93, 93 and 70% in sundried samples and 84, 99 and 55% in ovendried samples, respectively. The moisture content of sundried and ovendried samples increased by 12 and 17%, respectively, during storage. The increase in microbial load in this period was higher in sundried samples.
J K Mugula; M H Lyimo; F L Kessy
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  45     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  1994 Feb 
Date Detail:
Created Date:  1994-05-12     Completed Date:  1994-05-12     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  155-63     Citation Subset:  IM    
Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania.
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MeSH Terms
Beverages* / analysis
Dietary Carbohydrates / analysis
Food Microbiology
Food Preservation
Nutritive Value
Time Factors
Reg. No./Substance:
0/Dietary Carbohydrates; 0/Powders

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