Banana fibre

The present study was aimed at softening of banana fibres using enzyme extract of Aspergillus niger. The polygalactouronase and lignin peroxidise activity in enzyme extract was found to be 25 and 0.153 U/ ml respectively. The banana fibres were subjected for biological softening by enzyme treatment (2 and 4 h), culture treatment (48 and 72 h) and anaerobic treatment (72 and 168h).

7p cothumenhmong7 08-09-2020 11 2   Download

The interest in study of waste management is being increased worldwide presently as the pollution by various means are made day by day. The waste utilization plays a vital role to overcome these pollutions and make possible to utilize the waste. Bananas plant has no use after harvesting the fruit, but it is used in following context significantly: viz. producing bioethanol, single cell protein, cellulase, citric acid, lactic acid, amylase, cosmetics, fibre, bio-film, paper, bio-plastic bio-electricity in the agro-industry, pharmaceuticals, bio-medical and bio-engineering aspect etc.

6p chauchaungayxua5 08-05-2020 12 1   Download

In today’s world, beverages are no longer considered as thirst-quenchers; consumers look for specific functionality and it becomes a part of their lifestyle. In recent years, these changes and developments have led to newer products. Red beetroot (Beta vulgaris L.) is a rich source of dietary nitrate which significantly reduces systolic blood pressure in humans. Banana (Musa spp.) is a major source of potassium and total dietary fibres. Hence our project was aimed to develop milk beverage with fortification of beet and banana.

8p angicungduoc4 04-05-2020 27 1   Download

The present investigation was carried out to standardize and evaluate plain, probiotic, prebiotic and synbiotic yoghurts using selected yoghurt commercial starter culture, probiotic cultures (L. acidophilus, L. casei, L. plantarum, and L. rhamnosus), and prebiotic fibre sources viz., oat flour, inulin and banana flour. Based on the acceptance of the product from the sensory point of view, the overall acceptability score for plain and probiotic yoghurt prepared with 2 % inoculation was higher than 1 % inoculation. Prebiotic yoghurt prepared with 0.5% oat flour, 1.0% inulin and 1.

15p caygaocaolon4 04-04-2020 12 1   Download