Development of a predictive model for preparation of banana modified drink

Fresh ripe banana drink was modified to produce non-carbonated,non-alcoholic food drink comparable to selected (four) commercial fruits juices mimic. the effects of a hydrocolloid (0.01-0.1 g),tart enhancer (0.005-1.000 g) and onion extract (0.02-0.2 ml) were concurrently studied using the central composite rotatable design on some product characteristics namely,titratable acidity,ph,relative viscosity and total soluble solids as responses. preparations were compared with food commercial drink substitutes with respect to evaluated characteristics. equations for predicting the responses were developed and their adequacy confirmed using analysis of variance and residual assessment. the empirical model could be useful as a base data for preparation and manipulation capable of yielding a peculiar banana base drink brand. this process provides an additional means for utilization of ripe banana fruits thereby lending enhanced economic value to producers consequently contributing to reduction in post harvest losses of banana fruits.