Abstract:
Banana peels, often discarded, are rich in bioactive compounds such as pectin. Integrating them into yogurt enhances its quality. This research assesses the impact of “Kolikuttu” banana (Musa acuminata) peel on yogurt quality. Ripe banana (Stage 6) was locally sourced, and their peels obtained after wash with 200 ppm chlorinated water. A portion of peels was dried, then powdered, 0.1 %, 0.5 % ,1 % & while another remained fresh and pulped 1%, 5%, 10% were separately incorporated into yogurts at 42°C. Starter culture “ABY10” containing Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium animalis subsp. lactis 1:1:1 ratio was added at 0.01% (w/v). After incubate at 42°C for 4 hours and refrigerated at 4°C. Then the shelf life, pH and syneresis were analyzed. Statistical analysis (ANOVA) was done with Tukey test (P < 0.05) to compared groups, and sensory evaluation by 30 panelists with 7-point scale to gauged consumer acceptance. Shelf life of the dried peel powder (DPP) incorporated yoghurts was limited to 7 days but shelf-life fresh peel pulp (FPP) incorporated yoghurts up to 28 days in 1 % and 5 % incorporation & 21 days in 10 % incorporation yoghurts. The data also reveals that end of the shelf-life, 10% FPP yoghurts exhibit pH-4.46 ± 0.04 which was significantly (P < 0.05) lower than the control (pH - 4.53 ± 0.01). Microbial break down pectin presence in peel (6.8 % w/w) leading to the to this phenomenon. 10% and 5% FPP demonstrate significantly (P<0.05) lower syneresis respectively 0.28±0% and 0.12 ± 0.01% compared to the control as pectin reduces whey exudation. 10% FPP incorporation also exhibited a similar sensory attribute when compared to the control. The study demonstrated that incorporation of 10% FPP is the best level to enhance the quality attributes of the yoghurts.
