Standardization of Blended Squash using Banana Pseudostem Sap with Mango, Papaya and Aloe Vera
Abstract
The present investigation entitled “Standardization of blended squash using banana pseudostem sap with mango, papaya and Aloe vera” was carried with 11 treatments along with different blending combinations of banana pseudostem sap: mango: papaya: Aloe vera (T-75:0:25:0, T-75:0:20:5, T-75:5:20:0, T-75:5:15:5, T-75:10:15:0, T-75:10:10:5, T-1 2 3 4 5 6 7 75:15:10:0, T-75:15:5:5, T-75:20:5:0, T-75:20:0:5, T-75:25:0:0,). The prepared blended squash was filled in PET bottles 8 9 10 11 and stored at room temperature up to 6 months. Chemical parameters like total soluble solids (°Brix), titrable acidity (%), total sugars (%), reducing sugars (%), carbohydrates (%), proteins (%) , iron (mg/100 ml), potassium (mg/100 ml), total phenols (mg/100 ml), calorific value (Kcal/100 ml), β-carotene (mg/100 ml) and microbial parameters were recorded at initial, 2, 4 and 6 months of storage. The results were statistically analysed using completely randomized design with 3 repetitions. From the experimentation it was revealed that, the TSS, titrable acidity, total sugars, reducing sugars showed increasing trend and carbohydrates, proteins, iron, potassium, total phenols, calorific value, β-carotene showed decreasing trend up to 6 months storage of blended squash and no microbial growth was observed during 6 months storage period. Results revealed that, best quality blended squash with stable nutritional quality can be prepared using 75 percent banana pseudostem sap, 10 percent mango pulp, 10 percent papaya pulp and 5 percent Aloe vera juice. Thus, the developed technology can be commercially explored by the food processors for production of quality blended squash. Therefore, it will be helpful for profitable utilization of banana pseudostem and also helps in development of different value added products.
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Introduction
Banana is one of the major fruit crop grown in India. It is a monocarpic, monocotyledonous and herbaceous plant belonging to the family Musaceae and order Zingiberales. It has been suggested that cultivated bananas are originated from the islands of South-East Asia with India as one of its origin and have been developed by the cross of Musa accuminata and Musa bulbisiana and their natural hybrids which are originally found in the rainforests of South-East Asia. At present, banana is being cultivated throughout the warm tropical regions of the world between 300 N and 300 S of the equator. Banana is basically a tropical crop, grows well in a temperature range of 15 ºC to 35 ºC with relative humidity of 75 to 85 per cent. It prefers tropical humid lowlands and is grown from the sea level to an elevation of 2000 mabove mean sea level. Banana is well known for its antiquity and has an ancient history as old as Indian history.
It is popularly called as ‘Kalpataru’ (Tree of heaven) due to its socio-economic and multiple uses. It is consumed as staple food in many tropical and subtropical countries around the world. It provides balanced nutritional diet when compared to any other fruit. Plantain banana are the raw fruits which are consumed after cooking whereas dessert bananas are consumed after ripening. 100 g of banana fruit contains 75 percent of water, 89 Kcal of energy, 22.84 g of carbohydrates, 12.23 g of sugars, 2.6 g of dietary fibres and 8.7 mg of vitamin C with 358 mg of potassium (Sidhu and Zafar, 2018). Strongest natural fibre can be extracted from pseudostem and currency notepaper was prepared from banana fibre in Japan (Meena et al., 2018). Pseudostem juice is potential source of antioxidants such as gentisic acid, catechin, ferulic acid and protocatechuic acid. Thus, it is having the ability to cure urinary disorders and stone formation in gallbladder (Sharma et al., 2017). It helps to dissolve calcium oxalate which is responsible to cause kidney stones.
Mango (Mangifera indica L.) belongs to the family Anacardiaceae. India is the leading producer of mango in the world. Mango is called the king of all fruits because of its luscious, aromatic flavour and a delicious taste in which sweetness and acidity are delightfully blended. Mango has also strong antioxidant, anti-lipid peroxidation, immunomodulation, cardiotonic, hypotensive, wound healing, antidegenerative and antidileutic activities (Chaudhary et al., 2017).
Papaya (Carica papaya L.) belongs to family Caricaceace. It is a common man’sfruits, which is reasonably priced and has a high nutritive value. It is low in calories and rich in natural vitamins and minerals. Papaya places first among the fruits for vitamin C, vitamin A, riboflavin, foliate, calcium, thiamine, iron, niacin, potassium and fibre. Papaya when consumed regularly will ensure a good supply of vitamin A and C, which are essential for good health especially for eyesight and can help to prevent early age blindness in children. In recent years, the consumption of carotene products have increased steadily due to their recognition as an important source of natural antioxidant besides, anticancer activity of β-carotene being a precursor of vitamin (Gowri and Sri, 2015).
Aloe vera belongs to family Lilliaceae. It is most widely used and commercially available medicinal plant because of its nutritional and therapeutic properties (Olariu, 2009). It is useful in curing various diseases like tumour, liver complaints, vomiting, asthma, jaundice and ulcer (Malhotra et al., 2010). Aloe vera gel contains a glucomannan, which is a polysaccharide similar to guar and locust bean-gums and is believed to be the active constituents. The active principle of Aloe is a mixture of glycosides called aloin and a complex carbohydrate called acemannan. (Hamid et al., 2014). Aloe vera contains around 98.5-99 percent moisture, the dry matter incorporates polysaccharides (55 %), sugars (17 %), minerals (16 %), proteins (7 %), lipids (4 %) and phenolic compounds (1 %). Carbohydrates comprising of mono and polysaccharides, are derived from the mucilage layer of the plant under the rind, surrounding the inner parenchyma or gel. The Egyptians call Aloe vera as “The plant of immortality”.
Conclusion
Based on the above findings, best quality blended squash with stable nutritional quality can be prepared using 75 percent banana pseudostem sap, 10 percent mango pulp, 10 percent papaya pulp and 5 percent Aloe vera juice. It can be stored successfully for 6 months in PET bottles at ambient temperature when preserved by 350 ppm of KMS and citric acid. Utilization of banana pseudostem sap/juice helps to reduce the cost of production as well as it helps to increase nutritional status of product. Blending of fruit juice/pulp resulted in good sensory as well as nutritional quality in blended squash. Thus, the developed technology can be commercially explored by the food processors for production quality blended squash. Therefore, it will be helpful for profitable utilization of banana pseudostem and also for development of different value added products.