DEHYDRATION OF BANANA FOR VALUE ADDITION
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Date
2008-09-19
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University of Agricultural Sciences GKVK, Banglore
Abstract
Banana varieties namely Cavendish and Ney Poovan were selected
and procured from Bangalore local market. Samples were dried using
three dehydration methods namely oven, biomass and osmotic. Both
primary and secondary value added products was developed using dried
banana, further subjected to organoleptic evaluation and also shelf-life of
the product developed were studied. Results showed that Cavendish
varieties were bigger in size than the "Ney Poovan", Oven dehydration
took more time to dry the banana slices compared to other two methods.
Macro nutrients like energy, carbohydrate, crude fibre and fat were high
in Ney Poovan but protein was high in Cavendish variety. Energy and
carbohydrate was high in biomass dried samples, fibre and fat was high
in osmosed slices, protein was found to be high in oven dried sample.
Almost all minerals phosphorous, iron, potassium, copper and
manganese was high in Cavendish but calcium was found to be high in
Ney Poovan variety. Calcium, potassium, copper was high in biomass
dried samples, phosphorus, zinc, manganese was found to be high in
oven dried banana slices, osmotically dried samples had high iron
content compare to other two methods. Among the dehydration methods
maximum reducing sugars (57.49%), non reducing sugar (13.67%) and
total sugars (77.10%) was found high in osmotically dried samples
irrespective of varieties. All the developed products were accepted when
subjected to organoleptic evaluation. Ney Poovan variety scored highest
in all the attributes irrespective of dehydration methods compare to
Cavendish variety. Best accepted primary product was stored in different
storage containers namely polythene cover, aluminium foil, plastic box
and steel container for three months. It was found that product stored in
steel container was best accepted compared to other storage container
even after three months of storage. Thus it can be concluded that
banana can be dehydrated and value added for commercial purpose
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