Nutritional and organoleptic qualities of value added products from banana musa (AAA group) grand naine
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Date
2017
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Department of Community Science, College of Horticulture, Vellanikkara
Abstract
Grand Naine banana is a popular high yielding cultivar of the well known
Cavendish variety. It is well preferred as a table fruit, but is highly perishable. Hence,
the present study was carried out to standardise value added products, to evaluate the
quality attributes and shelf life of the products.
Fully matured unripe Grand Naine banana was collected from the Banana
Research station, Kannara and demonstration farm of CPBMB, Kerala Agricultural
University.
Grand Naine banana chips were prepared by adding salt (Ti) and salt along
with pepper (T2). The frying time of chips was found to be 3.2 minutes. A moisture
content of 2.43 and 2.28 g/lOOg and oil content of 38.67 and 39.74 per cent was
observed among treatments. The prepared chips were organoleptically acceptable and
attained a mean score of more than 7.0 for all quality attributes.
The prepared chips were subjected to shelf life studies by storing in
polyethylene bags (250 gauge) and laminated pouches. Peroxide value, moisture
content and organoleptic evaluation of chips were carried out at an interval of 10 days
for one month. Low peroxide value and moisture content was observed in chips
prepared by adding salt and pepper, packed in laminated pouches. Chips packed in
laminated pouches attained higher total score for organoleptic attributes compared to
chips packed in polyethylene bags.
Preparation of mature Grand Naine banana flour was standardised using
ascorbic acid and citric acid at varying proportions. Porridge was prepared using
these flours and subjected to organoleptic evaluation. Based on organoleptic
evaluation, the treatment T5 (banana slices dipped in one per cent ascorbic acid and
0.5 per cent citric acid, dried at 5QPC for 48 hours) attained a higher total score and
was selected for further studies.The pH of freshly prepared Grand Naine banana flour was 4.0 which
increased during storage upto 5.03. Moisture content increased from 3.17 g 100 g ' to
5.13 g 100 g*'. During storage, a gradual increase was observed in water holding
capacity (3 to 4.29 g water/ g flour) and oil absorption capacity (0.86 g to 1.16 oil /g
flour). A decrease in bulk density (g/ml) of the flour, from an initial value of 1.87 to
1.40 was observed.
The nutritional properties of Grand Naine banana flour was evaluated initially
and at the end of storage. The TSS of freshly prepared Grand Naine banana flour was
4.03® brix and it increased during storage upto 5.1® brix. Total sugars (1.73 to 2.02 %)
and reducing sugar content (1.26 to 1.43 %) of flour increased during storage. A
gradual decrease in starch (70 to 66.8 g lOOg '), protein (3.6 g 100 g * to 3.4 g 100 g'
'), fibre (2.62 to 2.55 g 100 g * ) and in vitro digestibility of starch (76.1 to 73 %)
was observed during storage. A non significant difference in mineral content and in
vitro availability of minerals during storage was observed in the study.
Ada was prepared by incorporating Grand Naine banana flour at different
levels with rice flour and was dried at three different temperatures (60®C, 65®C and
70®C). Payasams (milk based payasam and jaggery based payasam) were prepared
using these treatments and both ada and payasam were subjected to organoleptic
evaluation. Ada (Tn) prepared by blending rice flour and banana flour at a proportion
of 50:50 and dried at 70®c for 2 hours attained a maximum score for all organoleptic
attributes. The same treatment Tj? attained higher organoleptic scores for both milk
based payasam and jaggery based payasam. The treatment Ti? was stored in
polyethylene bags for a duration of three months and was subjected to further studies.
Hie organoleptic scores of payasam increased during the storage period. The initial
moisture content of payasam ada was 10.21 g lOOg*' which increased to 11.63 g
lOOg'^during storage.The presence of bacteria and fungi were detected during the storage period,
but was found to be within the permissible limit in flour and ada.
From the study, it can be concluded that Grand Naine banana is suitable for
the preparation of chips, flour and Payasam ada. Hence, the study reveals an
immense scope for the development of value added products from Grand Naine
banana.
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