Enhanced functional value of banana juice with moringa oleifera leaves extract and its characterization | |
| Author | Anwar, Atiqa |
| Call Number | AIT Thesis no.FB-16-12 |
| Subject(s) | Functional foods Fortification Banana Juice |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | This study was conducted to develop the functional banana juice with Moringa oleifera leaves extract and determined its efficacy of preservation and antioxidant activity. In order to develop the clear banana juice, conditions were optimized by response surface methodology with Box-Behnken design. Concentration of pectinase enzyme (0.01-0.05% w/w), incubation temperature (30-60⁰C) and incubation time (30-120 min) were independent variables, and clarity, filterability and polyphenol were responses. The optimized values were predicted incubation temperature 42⁰C, incubation time120 min. and enzyme concentration 0.04%, clarity 0.004 Abs, filterability 0.07 S -1 and polyphenol 12.1 mg of GAE/100ml. Moringa oleifera leaves extract is used for fortification due to its nutritional and health benefits. It is a rich source of phytochemicals, as flavonoid, protein and polyphenols. Fortification was done at different ratios of 0.1%, 0.3%, and 0.6%. Protein was measured by Bradford method using standard curve of BSA. Total phenolic and flavonoid compound was measured by colorimetric methods. The antioxidant activity was observed using inhibition assay of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) in banana juice. The results showed the concentration of protein, flavonoid and phenolic compounds were significantly enhanced in juice with Moringa leaves extract as compared to control juice. It also showed high antioxidant value as compared to juice without extract. DPPH value also remained high in fortified juice as compared to control juice during 15 days of storage. There were no microbial growth was observed in fortified juice during 10 days of storage. The sensory evaluation of fortified juice with 0.1% Moringa leaves extract was acceptable. The results conclude that the nutritional value, antioxidant ability and preservative ability of banana juice is increased with addition of Moringa oleifera leaves extract. |
| Year | 2016 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Athapol Noomhorm;Loc, Thai Nguyen |
| Scholarship Donor(s) | AIT Fellowship |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2016 |