Development and Characterization of Banana (Musa Acuminata) Pseudostem Juice

Abstract

INTRODUCTION

The PCPDM revealed that at least 19% of all the agricultural wastes of the Philippines came from banana production, which included banana pseudo stems. Banana pseudo stem is one of the underutilized by-products of banana farming. The aim of this study was to develop and characterize the juice from banana pseudo stems.

METHODS

Sample collection was done a day prior to extraction. Pseudo stem samples were peeled off, blanched, extracted, formulated with various sugar concentrations, hot-filled, and pasteurized. Samples were then stored for analysis at two storage conditions: ambient and chilled. The first analysis involved the determination of the most preferred formulation through sensorial evaluation among the three formulations prepared. The second one involved the monitoring of the characteristics of the most preferred formulation for 7-day storage period through physio-chemical, microbiological, and sensorial analyses. The last analysis was the determination of the general acceptability of the juice through sensorial evaluation.

RESULTS

The MPF was found to be the sample with 12% sugar. The pH and the TA of the banana pseudo stem juice after 7 days of storage at chilled and ambient conditions ranged from 7.73 to 7.09 and 4.90, and 0.0705% to 0.2267% and 1.9627%, respectively. The TSS of the samples remained constant at 12°Brix during the duration of storage. The microbial load gradually increased from 48 CFU/mL to 2.9 x 10^5 CFU/mL and 1.2 x 10^5 CFU/mL for those stored at chilled and ambient conditions, respectively. The over-all acceptability test showed that juices stored at chilled condition acquired higher degree of liking with "Like Moderately" compared to juices stored at ambient condition.

DISCUSSIONS

There was a significant difference in the pH values of the samples stored at different storage conditions. The decline in pH was primarily associated with the production of gallic and oxidation of tannic acids. The rise in TA was due to the increase in concentration of weakly ionized acids and their salts during storage. The MPF caused the TSS of the sample to project the same value since the amount of sugar naturally present in the sample is low. The TPC of the samples were higher compared to the standard maximum bacterial load anticipated implies juices stored at chilled and ambient conditions were spoiled after three and one day of storage, respectively. Lastly, consumer testing revealed that 52% of the consumers would buy the product if it is conveniently available.