Description:FIELD OF THE INVENTION
This invention relates to a novel, natural texturizer derived from banana peels for use in yogurt production. Specifically, it concerns the utilization of banana peel pectin as a texturizing agent to improve the consistency and stability of yogurt, while promoting sustainability and reducing waste in the dairy industry.
BACKGROUND OF THE INVENTION
Banana is one of the most consumed tropical fruits across the world. It comprises a succulent edible part and peels that are made up of essential nutrients. With the growing development of the food processing industries, bananas have potential to develop a variety of products such as flours, chips, jams, chips, and many other derivatives. The consumption of fresh banana fruits and its utilization at an industrial scale generates a growing amount of banana waste including the peels. Banana peel accounts for approx. 30–40% of the total weight of the fruit and the waste is usually discarded into landfills or as low-value animal feed which does not meet the sustainability demands. On the other hand, recent research has reported potential health benefits and functional properties of banana peel, such as antioxidant, antibacterial, and antibiotic properties, which are attributed to its dietary fiber contents and pectin compound. Therefore, the availability of pectin compound in banana peel is essential for formulation of different complementary food products. The consistency in yoghurt production and the development of variety is a challenge to the milk and dairy industries. Hence, the aim of the incorporation of banana peels as a texturizer in yogurt production is to ensure sustainability, and development of variety and improve the textural and stable properties of yoghurt. This innovation will ensure a reduction in the separations of milk components that pose customer dissatisfaction and economic losses to dairy industries.
TRADITIONAL METHODS
Waste generation: The practice of banana peels is mostly disposed of as waste after consumption of fresh fruits or for industrial use.
Inefficient-consistency: The consistency of yogurt is affected by separation during processing, and therefore affecting the final product.
Utilization practices: Improper utilization of banana peels which demonstrates an environmental implication and causes a challenge towards health and sustainability.
Economic perspectives: It’s economically inviable due to expenses in handling banana peels and the cost of artificial texturizers in dairy processing.
Banana-based peels texturizer:
1. Waste Reduction: Utilizes banana peels, a byproduct typically discarded or used as low-value feed, thus reducing food waste and promoting sustainability.
2. Nutritional Enhancement: Add nutritional benefits to yogurt, such as antioxidants, dietary fiber, and antibacterial properties derived from banana peels.
3. Improved Texture: Enhances the texture and consistency of yogurt, making it thicker and creamier, which is desirable for consumers.
4. Economic Efficiency: Reduces economic losses in dairy production by minimizing issues related to milk component separation and improving product consistency.
5. Consumer Satisfaction: Meets consumer demand for sustainable, health-conscious products, potentially increasing market demand and driving growth in the dairy sector.
6. Innovative Use of Resources: Represents a novel application of banana peels, transforming a waste product into a valuable ingredient, thereby creating a new market for banana peel-derived components.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
A formulation of banana peels and yoghurt is designed to ensure the desired product, Hazard Analysis and Critical Control Points (HACCP) protocols to ensure the safety of the finished product, and an optimized pectin extraction method for efficiency.
1. HACCP protocols design: The safety measures for receiving the raw materials through adopting the HACCP system identifying potential hazards or contaminants throughout the production process. Regular monitoring and verification ensure the product is free from contaminants and meets safety standards that enhance consumer safety and product credibility.
2. Formulation and Product Development: The formulation process involves determining the optimal ratio of banana peel pectin to milk to achieve the desired yogurt texture and flavor. Criteria for rigorous testing to ensure desired proportion is formulated. This allows for the development of various yogurt products with enhanced textural properties, catering to diverse tastes.
3. Optimization in Banana Peel processing: Banana peel processing involves the optimized drying at a lowered temperature that ensures efficient retrieval of the compounds, essential for enhancing yogurt texture. The process is optimized to maximize yield and purity, making the components such as pectin suitable for yogurt production. This results in a thicker, creamier yogurt consistency, adding value to banana peels and benefiting the dairy industry.
4. Economic efficiency: Using banana peels in the desired formulation reduces the economic losses in dairy industries and ensures sustainability.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying examples. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The detailed description of the invention encompasses the specific parameters and methodologies for incorporating banana peel-derived pectin into yogurt production. This includes the extraction process, formulation techniques, safety and quality assurance, and economic analysis. Below are the key aspects with added specific parameters:
Pectin Extraction Process
1. Pretreatment:
o Peel Preparation: Use ripe bananas to ensure optimal pectin content. Peel bananas and wash the peels to remove any dirt or residues.
o Cutting: Cut the banana peels into small pieces (approximately 1 cm²) to increase surface area for extraction.
o Blanching: Blanch the peel pieces in boiling water for 2 minutes to inactivate enzymes and facilitate pectin extraction.
2. Drying:
o Method: Dry the blanched peels using a dehydrator or an oven set at a temperature of 50-60°C (122-140°F) until the peels are completely dry. This typically takes 6-12 hours.
o Grinding: Grind the dried peels into a fine powder using a food processor or grinder with a mesh size of 0.5 mm.
3. Extraction:
o Solvent: Use a dilute acid solution (0.1-0.5% citric acid or hydrochloric acid) as the extraction solvent.
o Parameters: Mix 100 grams of banana peel powder with 1 liter of acid solution. Heat the mixture to 80°C (176°F) while stirring for 1-2 hours.
o Filtration: Filter the mixture using a cheesecloth or fine filter paper to remove solid residues.
o Concentration: Concentrate the pectin extract by evaporating the solvent under reduced pressure at 60°C (140°F) using a rotary evaporator.
o Purification: Precipitate the pectin by adding 2 volumes of ethanol to the concentrated extract. Allow it to settle and then centrifuge at 4,000 rpm for 15 minutes. Collect and dry the pectin.
Yogurt Formulation
1. Pectin Concentration:
o Testing: Evaluate different concentrations of banana peel pectin (0.1%, 0.5%, and 1.0% w/w of total milk weight) to determine the optimal amount for achieving the desired texture and consistency.
o Blending: Mix pectin with milk before fermentation. For instance, dissolve 1 gram of pectin in 100 grams of milk and stir until fully dissolved.
2. Mixing Procedure:
o Milk Preparation: Heat milk to 85°C (185°F) and hold for 15 minutes to pasteurize and denature proteins. Cool to 43°C (109°F) before adding the pectin.
o Inoculation: Add yogurt starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) at a concentration of 2-3% v/v of the total milk volume.
o Fermentation: Incubate the mixture at 43°C (109°F) for 6-8 hours or until the desired pH (4.5-4.7) and texture are achieved.
o Cooling and Storage: Cool the yogurt to 4°C (39°F) and store under refrigeration.
3. Texture and Flavor Evaluation:
o Texture Analysis: Assess yogurt consistency using a texture analyzer to measure parameters such as viscosity, firmness, and gel strength.
o Flavor Testing: Conduct sensory evaluation panels to assess taste, mouthfeel, and overall acceptance of the yogurt.
Safety and Quality Assurance
1. HACCP Protocols:
o Hazard Identification: Identify potential hazards including microbiological, chemical, and physical risks during all stages of production.
o Critical Control Points (CCPs): Establish CCPs such as pasteurization temperature (85°C for 15 minutes) and cooling temperature (4°C) to ensure safety.
o Monitoring: Implement regular checks and record keeping for all CCPs. Use temperature logs and microbial testing to ensure compliance.
2. Contaminant Monitoring:
o Microbiological Testing: Perform tests for common contaminants such as E. coli, Salmonella, and Listeria in both raw materials and finished products.
o Chemical Testing: Test for residual pesticides and heavy metals in banana peels to ensure they meet safety standards.
3. Handling and Storage:
o Raw Material Handling: Use clean and sanitized equipment for handling banana peels and pectin.
o Storage Conditions: Store banana peel powder and extracted pectin in airtight containers at room temperature, away from direct sunlight and moisture.
Economic Analysis
1. Cost Comparison:
o Raw Material Costs: Compare the cost of banana peels with traditional synthetic texturizers. The use of banana peels is expected to reduce raw material costs by repurposing a waste product.
o Production Costs: Evaluate the costs of processing banana peels, including energy, labor, and equipment, and compare these to the costs of synthetic alternatives.
2. Waste Reduction:
o Quantification: Measure the reduction in banana peel waste and its environmental impact. Estimate the amount of waste diverted from landfills and its contribution to sustainability.
3. Market Potential:
o Consumer Acceptance: Analyze market trends and consumer preferences for natural and sustainable products. The inclusion of banana peel pectin can meet the growing demand for healthier and environmentally friendly food options.
o Economic Benefits: Assess potential increases in sales and market share due to improved product quality and consumer demand for sustainable products.
, Claims:1. A method for producing yogurt with enhanced texture using banana peel-derived pectin, comprising:
(a) Pretreating banana peels by washing, cutting into pieces, and blanching;
(b) Drying the blanched banana peels at a temperature of 50-60°C (122-140°F) until fully dry;
(c) Grinding the dried peels into a fine powder with a mesh size of 0.5 mm;
(d) Extracting pectin from the banana peel powder using a dilute acid solution (0.1-0.5% citric acid or hydrochloric acid) at 80°C (176°F) for 1-2 hours;
(e) Filtering and concentrating the pectin extract, followed by precipitation with ethanol and drying the pectin.
2. The method as claimed in claim 1, wherein the pectin extracted from banana peels is used in yogurt formulation at a concentration ranging from 0.1% to 1.0% w/w of total milk weight.
3. A method for incorporating banana peel-derived pectin into yogurt, further comprising:
(a) Heating milk to 85°C (185°F) and holding for 15 minutes to pasteurize;
(b) Cooling the milk to 43°C (109°F) and dissolving the banana peel-derived pectin in the milk;
(c) Adding a yogurt starter culture comprising Lactobacillus bulgaricus and Streptococcus thermophilus at a concentration of 2-3% v/v;
(d) Incubating the mixture at 43°C (109°F) for 6-8 hours until the desired pH and texture are achieved;
(e) Cooling the yogurt to 4°C (39°F) and storing under refrigeration.
4. The method as claimed in claim 3, wherein the yogurt formulation process includes evaluating different concentrations of pectin (0.1%, 0.5%, and 1.0% w/w) to determine the optimal ratio for achieving the desired yogurt texture and flavor.
5. A method for ensuring the safety and quality of yogurt produced with banana peel-derived pectin, comprising:
(a) Implementing Hazard Analysis and Critical Control Points (HACCP) protocols to identify and monitor potential hazards throughout the production process;
(b) Conducting microbiological testing for contaminants such as E. coli, Salmonella, and Listeria;
(c) Performing chemical testing for residual pesticides and heavy metals in banana peels;
(d) Monitoring and verifying critical control points including pasteurization temperature and cooling temperature.
6. The method as claimed in claim 5, wherein the HACCP protocols include establishing and monitoring critical control points such as pasteurization temperature at 85°C (185°F) and cooling temperature at 4°C (39°F).
7. A composition for yogurt production comprising:
(a) Banana peel-derived pectin in an amount ranging from 0.1% to 1.0% w/w of the total milk weight;
(b) Milk as a base ingredient;
(c) Yogurt starter culture including Lactobacillus bulgaricus and Streptococcus thermophilus, at a concentration of 2-3% v/v of the total milk volume.