DEVELOPMENT OF FUNCTIONAL BEVERAGE FROM BANANA MIXED WITH HERBAL

Abstract

Kluai Namwa is a traditional Thai fruit. It has consumed as fresh fruit or processed products. Unfortunately, a ripe banana has a short shelf life. This research aimed to develop functional beverages from banana mixed with various herbs to extend their shelf lives and to create varieties of beverage colours. From the study of appropriate formula for beverage formation, it was found that the highest overall liking score was the beverage formula with a ratio of banana pulp and water of 1:4 (w/w) and sweetness level of 12ºBrix. After that 4 types of natural food colours, including Pandanus Palm, Sappan, Roselle and Butterfly pea, were added into a prototype formula which was used as a control group resulting in 5 different beverage colours. Sensory evaluation results showed that Roselle-banana mixed beverage was the highest scores in terms of colour, odour, and flavour characteristics. The Roselle-banana mixed beverage also showed the lowest pH of 2.5 and the highest acidity of 0.18%. The highest total phenolic content and DPPH radical scavenging activity were 73.32 mg GAE/100 g and 278.15 mg ascorbic acid/L, respectively. In addition, 5 formulas with 5 different colours were stored in glass bottles at 4ºC for 12 weeks. It was found that all beverages exhibited acceptable microbiological quality according to the Notification of the Ministry of Public Health entitled “Beverages in Sealed Containers” No. 356 B.E. 2013.