Journal of Food Processing & Technology

Department of Post-Harvest Engineering Technology, University of Agricultural Sciences, Bangalore, India

Publications

• Research Article   
  Microbial Fermentation of Banana Pseudo-Stem Core Juice Enriched with Honey and Whey for Quality and Nutritional Improvement
  Author(s): 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 sco.. View more»
  

  DOI: 10.35248/2157-7110.24.15.1122

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