Producing golden banana syrup beads by extrusion technique

Abstract

The objective of this study was to develop the golden banana syrup beads production by extrusion technique. The operation consists of 2 steps: The study of the optimum conditions for the production of ripe golden banana syrup was found that the appropriate amount of amylase enzyme was studied at the concentrations of 0.05, 0.10 and 0.13% respectively (vol./wt.). The result was found that the optimum amount of amylase was 0.13% (vol./wt.) in combination with pectinase 0.06% (vol./wt.) at 50 °C for 2 hours, the enzyme reaction was stopped by soaking in 90 °C boiling water for 10 minutes. Optimal conditions of three sodium alginate concentrations for golden banana beads syrup production were 0.7, 1.0 and 1.2%respectively, in 0.1% calcium chloride for 10 minutes. The result found that the total dissolved solids and titration acid content was decreased (p≤0.05) when the sodium alginate concentrations were increased. While, the chemical and physical properties was increased (p≤0.05). The most acceptance value of the golden banana syrup beads at 1.0% alginate concentration was evaluated by consumers (n=50) was 7.33±0.89 points (p≤0.05).