Production and quality evaluation of a nonfermented beverage prepared from dehydrated plantain pulp
European Food Research and Technology
Dept. of Food Science and Technology, Federal Polytechnic, PMB 1037, Idah, Nigeria
Ripe plantain (Musa paradisiaca) pulp was cut into thin slices, oven dried (70°C, 6 h), milled, and sieved to produce flour. A beverage was formulated from the plantain flour at 1:7 (flour:water) ratio and 4% (w/v) sucrose addition level. The physicochemical and sensory characteristics of the beverage were evaluated. The effect of addition of various flavors on the sensory quality of the beverage was studied. The microbial status of the beverage was also assessed. The results showed that the plantain beverage contained 1.5% protein, 0.4% fat, 1.7% ash, 81% moisture, 15% total carbohydrate, 14 mg/100 ml ascorbic acid, and had pH 4.8. The sensory quality scores showed that the beverage was generally acceptable. Flavoring of the beverage did not significantly (p>0.05) improve its sensory quality attributes and overall acceptability preference. Total aerobic bacterial and Enterobacteriaceae counts were <100 cfu/ml. Yeast, mold, and Staphylococcus aureus were not detected in the plantain beverage. © Springer-Verlag 2004.
Beverages; Composition; Crops; Dehydration; Fruits; pH effects; Sensors; Microbial status; Plantain; Ripe plantain; Sensory quality; Pulp; Beverages; Dehydration; Farm Crops; Formulations; Fruits; Ph; Pulps; Sensors; Bacteria (microorganisms); Enterobacteriaceae; Musa x paradisiaca; Staphylococcus aureus