Journal of Food Processing & Technology

Abstract

Microbial Fermentation of Banana Pseudo-Stem Core Juice Enriched with Honey and Whey for Quality and Nutritional Improvement

Neekshitha Shetty*, K. B. Munishamanna, Lohit Kumar N and J. H. Ameena Sulthana

An experiment was under taken to improve the nutritional quality of banana pseudo-stem core juice by enriched with honey (5%) and liquid whey (10%) through yeast (Saccharomyces ellipsoideus, NCIM-3200) and lactic acid bacteria (Lactobacillus plantarum, MTCC 6161) fermentation. The results of the study indicated that the pseudo-stem core juice enriched with 5% honey fermented by yeast showed more reduction in terms of pH (4.12), total soluble solids (5.33° Brix) and total sugar (7.16%) with highest alcohol production (7.05%) and sensory score value compared to other treatments. Similarly, pseudo-stem core juice enriched with 10% whey fermented by lactic acid bacteria showed more reduction in pH (3.61), total soluble solids (12.98°Brix) with highest titrable acidity (0.76%), lactic acid bacterial population (7.45 log cfu/ml) and sensory score value compared to other treatments. The results clearly indicated that the microbial fermentation of pseudo-stem core juice enriched with honey and whey improves the quality and nutrition with respect to chemical composition and acceptability for consumption.

Published Date: 2024-09-13; Received Date: 2021-05-12