DEHYDRATION OF BANANA FOR VALUE ADDITION
| dc.contributor.advisor | Dr. K. Geetha | |
| dc.contributor.author | JYOTHI., C. HANDRAL | |
| dc.date.accessioned | 2019-06-13T10:04:11Z | |
| dc.date.available | 2019-06-13T10:04:11Z | |
| dc.date.issued | 2008-09-19 | |
| dc.description.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 | en_US |
| dc.identifier.other | Th-9203 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810108374 | |
| dc.language.iso | en | en_US |
| dc.pages | 142 | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Banglore | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | DEHYDRATION OF BANANA FOR VALUE ADDITION | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEHYDRATION OF BANANA FOR VALUE ADDITION | en_US |
| dc.type | Thesis | en_US |