PROCESSING OF BANANA FRUITS
Loading...
Date
2002
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Agricultural Science, Dharwad
Abstract
"The investigation entitled processing of banana fruits was carried out at
the Kittur Rani Channamma College of Horticulture, Arabhavi, University of
Agricultural Sciences, Dharwad during the year 2001-2002 with an objective to
standardise the juice extraction technique and to study the suitability of
different varieties of banana for preparation of banana figs.
The highest recovery of banana juice (84.86%) was obtained by treating
the pulp with 6 g per kg of Pectinase-A enzyme for six hours with better
quality parameters viz., TSS 20.50 per cent, total titrable acidity 0.347 per
cent, reducing sugar 7.54 per cent, non-reducing sugar 6.57 per cent, total
sugar 14.47 per cent, pectin 0.598 per cent and non-enzymatic browning
(OD values) 0.087. The organoleptic scores (out of 5) for juice were 413 for
colour and appearance, 3.94 for taste, 3.99 for flavour and 3.99 for overall
acceptability.
The organoleptically acceptable good quality dehydrated banana figs were
obtained from the variety Sakkarebale. The organoleptic (scores out of 5) were
4.03 for colour and appearance, 3.32 for taste, 3.33 for texture, 3.33 for flavour
and 3.96 for overall acceptability. The recovery of dehydrated banana figs was
34.52 per cent with a dehydration ratio of 2.97. The time required for drying of
banana figs was 25.25 hours."
Description
Keywords
null
Citation
No. of references 70