STANDARDISATION OF PROCESSING TECHNOLOGY FOR BANANA FRUITS
Loading...
Files
Date
2003
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"An investigation was carried out to standardise the protocol for
preparation of dehydrated banana slices and juice based beverages from
banana fruits cv. Robusta at the Department of Post-harvest Technology,
Kittur Rani Channamma College of Horticulture, Arabhavi during the
year 2002-2003.
The dehydrated banana slices obtained from pre-treatment of
steeping in 0.5 per cent KMS + 0.5 per cent calcium chloride for 10
minutes received better organoleptic scores for colour and appearance
(4.833), texture (4.333), taste (4.333), flavour (3.250) and overall
acceptability (4.500) followed by slices steeped in 50°Brix sugar sjrrup
containing one per cent calcium chloride for six hours. Recovery of
dehydrated slices was maximum (27.20%) in control. The time required
for dryint; was minimum (19.040 hours) in slices steeped in GO^Brix
sugar syrup containing one per cent calcium chloride for six hours.
Among the different methods of drying, the highest recovery
(23.016%) of dehydrated slices, minimum time (22.749 hours) for
dehydration and least OD value (0.293) for non-enzymatic browning were observed in electric drying. However, sun dried slices were found to have
better organoleptic scores for all the parameters (4.074 for colour and
appearance, 3.602 for texture, 3.519 for taste, 2.805 for flavour and
3.741 for overall acceptability).
The organoleptically good quality dehydrated banana slices were
obtained by steeping the slices in 50°Brix sugar syrup containing one per
cent calcium chloride for six hours under sun drying. The scores were
more than four in all the parameters indicating that these slices were
highly acceptable.
RTS prepared from 10 per cent banana juice + 0.1 per cent citric
acid + 1.0 per cent ginger + sugar adjusted to TSS of ICBrix scored
better for colour and appearance, taste, flavour and overall acceptability
(3.803, 3.848, 3.512 and 3.518, respectively)."
Description
Keywords
null
Citation
No. of references 77