African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger

Yéo Mohamed Anderson*
  • Yéo Mohamed Anderson*
  • Laboratoire de Biochimie Sciences des Aliments, UFR Biosciences, Université Félix Houphouet Boigny de Cocody, Abidjan, Côte d'Ivoire.
  • Search for this author on:
  • Google Scholar
Chatigre O.
  • Chatigre O.
  • Laboratoire de Biochimie Sciences des Aliments, UFR Biosciences, Université Félix Houphouet Boigny de Cocody, Abidjan, Côte d'Ivoire.
  • Search for this author on:
  • Google Scholar
Elleingand E.
  • Elleingand E.
  • Laboratoire de Genie chimie et Agroalimentaire, Institut Nationale Polytechnique Félix Houphouet Boigny de Yamoussoukro, Côte d'Ivoire.
  • Search for this author on:
  • Google Scholar
Koni Pascal
  • Koni Pascal
  • Société Ivoirienne de Technologie Tropicale (I2T), Côte d'Ivoire.
  • Search for this author on:
  • Google Scholar
Koffi Ernest
  • Koffi Ernest
  • Laboratoire de Biochimie Sciences des Aliments, UFR Biosciences, Université Félix Houphouet Boigny de Cocody, Abidjan, Côte d'Ivoire.
  • Search for this author on:
  • Google Scholar


  •  Received: 21 February 2014
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

Abstract

This study aimed to investigate the effect of ginger (Zingiber officinale) on the microbiological, physicochemical and sensory quality of banana (Musa spp .) drink. Production of banana juice was achieved with hot and unheated water extraction. The various juices obtained were supplemented with aqueous extracts of ginger in concentrations of 2.5 and 10%, stored and analyzed periodically for microbiological and physicochemical (pH, vitamin C, proteins, total sugars, Mg, k, Ca, Fe, Na, Zn) characteristics. The results showed that ginger addition to either hot or unheated banana juice extraction treatment significantly reduced growth of microorganisms as reflected in total viable counts from day 4 of storage. Vitamin C, proteins and mineral contents increased as compared to control samples.  The results of this study suggest that the incorporation of ginger extracts into banana drink could be an effective means of preserving banana drinks.

Key words: Quality, banana drink, blended, ginger.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 8 No. 5
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES