Storage Stability of Clarified Banana Juice Fortified With Inulin and Oligofructose

Abstract

Clarified banana juice fortified with inulin and oligofructose were stored for 8 weeks at 4, 25 and 35C. Changes in physicochemical characteristics (pH, total soluble solids [TSS], titratable acidity, sucrose, reducing sugars and turbidity), microbial count and sensory quality were determined. No differences were observed for pH and titratable acidity for all the stored juice samples. However, increase in turbidity was observed in all the juice samples, whereas juice samples stored at 35C recorded highest increases. Increase in reducing sugars (glucose and fructose) was also observed during storage, particularly at 25 and 35C. TSS values were observed fluctuating for all the samples. No microbial growth was recorded for all the juice samples stored at three different temperatures. Sensory results for taste, flavor and odor revealed no difference until the seventh week of storage; however, the overall acceptability of the juice stored at 4C was rated highest as compared with juice samples stored at 25 and 35C. Overall, the quality of juice stored at 4C was rated highest not only for all the sensory characteristics but also less turbidity problem compared with juices stored at 25 and 35C. PRACTICAL APPLICATIONS Today, consumers are increasingly looking for foods which not only have better taste but also offer health benefits. The present study was conducted to determine the shelf life of banana juice which has been fortified with inulin and oligofructose. The results of the study indicate that inulin and oligofructose fortification in clarified banana juice did not significantly affect its physicochemical, microbiological and sensory characteristics over a period of 8 weeks. It also signifies the acceptability of clarified banana juice after fortification with inulin and oligofructose and by keeping at different storage conditions. The study can serve as a reference for food industry regarding shelf stability of fortified, clarified banana juice at different storage temperatures.

Production and characterization of low-calorie orange nectar containing stevioside

“…The decrease in sucrose was attributed to the sucrose inversion into glocuse and fructose at higher temperature. Similar data was given by Yousaf et al (2009) for clarified banana juice fortified with inulin and oligofructose stored for 8 weeks at 4, 25 and 35°C. The sucrose content of samples stored at 4°C decreased due to the hydrolysis of sucrose, whereas samples stored at 25 and 35°C showed a slight increase in sucrose contents because of hydrolysis of inulin and oligofructose.…”

“…The sucrose in juices might be hydrolyzed and converted to its monosaccharides (glucose and fructose) during storage. This conversion can be accelerated at high temperature (Yousaf et al 2009). Wang et al (2006) reported that after 150-day storage of carrot juice concentrate at 25 and 37°C, amount of sucrose was decreased while the glucose and fructose content was increased.…”

Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

“…Cerrutti et al (1997) evaluated the sensory properties of fruit purees containing different concentrations of vanillin and found that they had a pleasant vanillin flavor which maintained the typical taste of the fruit. Also, Yousaf, Yusof, Manap, Bin, and Abd-Aziz (2010) informed that clarified banana juice fortified with inulin and oligofructose remained acceptable during the 8 weeks of storage at 4 C and were rated the best for all the sensory parameters.…”

Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

“…In addition, the loss of sucrose content was perhaps caused by microbes that utilised the sugars (Yusof et al, 2000). Several authors have shown that increases in the reducing sugar content and decreases in the sucrose content were observed in processed juice during storage such as apple juice concentrate (Babsky et al, 1986), banana juice (Yousaf et al, 2010) and sugar cane juice (Yusof et al, 2000;Singh et al, 2006). The increases in fructose and glucose and the decrease in sucrose were correlated with the invertase activity.…”