Investigation of Technological Parameters for Stabilizing the Quality of Banana (Musa spp) Milk

Musa ABB. is one of the most common banana cultivars in Vietnam, yet it is mainly consumed as fresh fruit, leading to high postharvest losses and low economic efficiency. Banana milk is a promising product for deep processing due to its high sensory and nutritional value. However, the product often suffers from phase separation and serum release during storage because of the inherent instability of the suspension system. This study aimed to determine technological solutions for stabilizing the quality of plantain milk through the use of food additives and high-pressure homogenization. The results indicated that the addition of 0.2% pectin combined with homogenization at 170 MPa significantly improved product homogeneity, minimized phase separation, and maintained sensory quality after one month of storage. The findings contribute to the development of a sustainable processing technology for plantain milk, enhancing the value of Musa ABB fruit.