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Subject: Processing and Food Engineering × Author: Jasmin L, Rasheed × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Value addition in banana (Musa spp.)
    (Department of Processing technology,College of Agriculture, Vellayani, 2005) Jasmin L, Rasheed; KAU; Philipose Joshua
    The present investigation entitled 'Value addition in banana (Musa spp.)' was carried out to explore the possibility of value addition in banana through development of different food products and to evaluate the suitability of three cultivars viz., Nendran, Red Banana and Palayankodan. Five products namely squash, RTS, puree, fig and fruit bar had been prepared and evaluated. The biochemical, organoleptic and microbiological qualities were observed at the time of preparation as well as during storage. TSS of all the four products were found to be increasing except in puree. In puree TSS decreased with increase in storage period. Acidity of the products increased with increase in storage period except in the case of fig. The total sugars, reducing sugars and non reducing sugars increased during storage in squash, puree, fig and fruit bar while in RTS only reducing sugars were increased during storage. Moisture content in products like puree and fig were found increasing and that in fruit bar was found decreasing during storage.' Other biochemical parameters like vitamin C and total carotenoids were always decreased during storage for all the five products. In the case of carotenoid content there was marked difference in the products made from cultivar Nendran with those of other cultivars. Nendran products had very high total carotenoids compared to the products of other two cultivars. Regarding the organoleptic quality, Red Banana' products were more acceptable with regard to taste and flavour in most of the products. The exceptions were puree and RTS which were prepared with Nendran cultivar. Nendran products maintained an appreciable colour for the products especially in puree. The organoleptic qualities decreased during storage. Bacterial and fungal colonies were found during the later stages of storage. Only fruit bar remained intact for the full term of six months of storage. The lowest shelflife was for R TS. From the above study it is concluded that banana can be utilized to make many value added products like squash, RTS, puree, fig and fruit bar'. The suitability of the cultivar for making different products was also found. Red Banana found to be highly acceptable for most of the products prepared. With regard to taste and flavour it stands first but shelf life was less compared to Nendran. Nendran was found very much suitable for puree. It had a very attractive colour. Nendran stands next to Red Banana in case of taste and flavour. But was highest in nutritive quality. Palayankodan was not found good for these products with regard to taste. Both Red Banana and Palayankodan products had shorter shelf life.