Development of nendran banana chips with enhanced shelf life and quality
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Date
2014
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Department of Processing Technology, College of Agriculture, Vellayani
Abstract
The present investigation entitled “Development of Nendran banana chips with enhanced shelf life and quality” was conducted at Department of Processing Technology, College of Agriculture, Vellayani, with the objective to evaluate and compare the effect of natural antioxidants in delaying rancidity of banana chips during storage and to explore the possibility of developing flavoured chips.
Nendran banana chips were prepared in unrefined coconut oil by incorporating two types of antioxidants viz., processing waste and flavour imparting substances in fresh and dried forms at 0.01 and 0.02 % concentrations, either by presoaking slices in antioxidant solution before frying or by directly adding to frying oil. The prepared chips were analysed for physical, chemical and sensory quality parameters.
Banana chips prepared by addition of 0.02% fresh banana peel to frying oil recorded the least moisture (6.45%), oil uptake (30.65%), peroxide value (4.70 meq. O2/ kg) and free fatty acid (FFA) value (3.08 mg KOH/ g) along with highest integrity (84.45%) and iodine value (8.76) indicating superior quality. Of all the flavor imparting substances tried, chips prepared by adding 0.02% dried curry leaf powder to frying oil had lowest moisture (5.30%), oil uptake (31.40%) peroxide (6.50 meq. O2/ kg) and FFA value (3.02 mg KOH/ g) along with highest integrity (85.90%) and iodine value (6.73). Both these treatments recorded highest sensory parameters too, hence selected for further storage study.
Banana chips prepared using fresh banana peel and dried curry leaf powder were stored in low density polyethylene pouches, tri-layered laminated pouches and under modified atmospheric packaging (MAP) in laminated pouches for three months to evaluate the shelf stability. Chips prepared with 0.02% dried curry leaf powder and packed under MAP in laminated pouches showed low moisture (6.90%), least hardness (4.86 N), toughness (1.90 Ns), FFA value (5.24 mg KOH/g), peroxide value (7.87 meq. O2/ kg), highest iodine value (10.27), yellowness index (109.86), crispness (5.12) and higher mean rank value for sensory parameters throughout storage period. Highest antioxidant activity (12.61 ± 1.31 %) was also recorded by this treatment.
When the possibility of development of flavoured banana chips was explored, chips prepared by addition of 2% dried garlic powder was acceptable to the sensory panel.
The study revealed that preparation of Nendran banana chips by addition of 0.02% dried curry leaf powder into frying oil and storing under modified atmospheric packaging system in laminated pouches can ensure a shelf life of three months.
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