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Banana Health Drink


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Juice

1 Juice

Banana

2 Banana

Banana is a good source of a variety of vitamins and minerals. 90% of bananas are eaten fresh while the small remainder is used for preparing different products. Banana health drink is a new product developed by BARC using Enzymatic process; No coloring and preservative agent. No additional sugar is added. This drink provides potassium and energy and contains tryptophan which helps in memory and boost mood.

  • Being rich in nutrient it can be used as a health drink.
  • Can be used mixed with other fruit juices or drinks for additional flavor.
  • Can be concentrated and used as Syrup in food industry.
  • Banana heath drink by product- banana powder may be used in confectionaries.
Juice

1 Juice

Banana

2 Banana

Banana is the most abundant fruit crop grown in India. Extraction of juice is an effective method of reducing post-harvest loss of the fruit. A novel lab-scale process has been developed at BARC for extraction of juice from banana and production of banana powder as a by-product. Clear juice with a yield of upto 55% (w/w) is obtained without addition of any enzymes and can be stored up to 3 months inside cold storage at temperatures below 4°C without adding any preservatives. The residual pulp is converted into fine banana powder.
 
APPLICATIONS OF BANANA JUICE
  • Being high on potassium and useful enzymes it can be used as a health drink.
  • Can be used mixed with other fruit juices or drinks for additional flavor.
  • Can be concentrated and used as Syrup in food industry.

APPLICATIONS OF BANANA POWDER
  • Can be used as a substitute for flour in cakes and biscuits.
  • Can be used as a flavoring agent in milk.
  • Can be a good high-fiber low-sugar food base for patients of diabetes.
Juice

1 Juice

Banana

2 Banana

Banana is the most abundant fruit crop grown in India. Banana production in India accounts for over 20% of total banana produced in the world. A comparatively short post-harvest shelf-life of banana coupled with a dearth of sufficient and good quality transportation as well. Storage facilities lead to perishing of 35-40% of this highly nutritious fruit before it reaches the consumer. One effective method of reducing this huge loss would be to extract the juice out of the fruit before it perishes and preserve it. As of now, no commercially established process is available to achieve this. A novel lab-scale process has been developed at BARC for extraction of juice from banana and production of banana powder as a by-product.


PROCESS DESCRIPTION

The moisture content of banana is in bound form as against that in many other fruits like apples and citrus fruits. The BARC process achieves separation and extraction of juice through a series of operations like blending, churning, autoclaving and centrifuging. Clear juice with a yield of upto 55% (w/w) is obtained without addition of any enzymes and can be stored upto 3 months inside a cold storage at a temperature below 4°C without adding any preservatives. The remaining pulp is converted into fine banana powder through freeze-drying followed by grinding.



PRODUCT CHARACTERIZATION

The juice is clear liquid with a distinct banana flavour. The composition of the juice obtained from fully ripened Cavendish Banana is composed of sugar 25 to 35 %, solids 25 to 27%, specific gravity 1.07 to 1.14 and the pH ranging from 4.5 to 4.8. The ripe-banana powder, the by-product of the process is a fine and free-flowing hygroscopic powder dark brown in colour. It has a composition of sugar 15-20%, soluble fibre 1.3%, protein 3% and insoluble material 75- 80%.


APPLICATIONS

The juice can be used as a beverage base and a health drink. The banana powder can be used as a substitute for flour in cakes and biscuits, as a flavoring agent in milk or for preparing baby food. It can also be a good choice of food-base for patients of diabetes owing to its low sugar content.


REQUIREMENTS

A. Infrastructure Requirements 

  • A covered space of around 200 m2, water supply and 3-phase electricity supply 

B. Equipment's Required

  • Blender, centrifuge, bottling unit, cold storage, IR dryer 

C. Statutory Requirements

  • Statutory clearances related to food industry and a minimum of a small scale industries registration. 

D. Manpower requirements

  • Two technicians for handling the equipment and one helper for sundry work. 
SR NO. Organization name Licensee Name Licensee Code ACQUIRED ON Valid Till Address City State Email Phone
01 Om Creation Ravikumar A. Mangukiya 233 21-08-2019 - G/404, Opera House, Mota-varacha, Utran, Surat – 394101, Gujarat Surat Gujarat rkmangukia@gmail.com 09898640114
02 M/s Nadiya Cashew Company Dr Nadiya Sidhan 113 12-04-2019 - Nedumpurathu Veedu, Maranadu P.O, Ezhukone Kollam Kerala nadiyasidhu@gmail.com
03 SRINIDHI BIOTECH PVT LTD LINGARAJ 357 28-07-2021 28-07-2026 Regd off "SRI SHARAN KRUPA" Mataji Godutai Nagar Gulbarga Karnataka srineem@gmail.com 9343505050
SR NO. COUNTRY NAME PATENT NUMBER
No Data Found.
SR NO. NAME STANDARD NUMBER LOGO
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General License Fee : ₹ 50,000.00 (Fifty Thousand)

General Royalty : 0%