Santosh KumariSharma, Monika2018-11-012018-11-012008-06http://krishikosh.egranth.ac.in/handle/1/5810082644A study was undertaken to incorporate unripe banana pulp in sev preparation to enhance and diversify the uses of unripe banana in snack products. The sev prepared by incorporating different levels of unripe banana pulp were analyzed for their physical and sensory characteristics. Chemical analysis and cost evaluation of the optimized product were also carried out. The incorporation of unripe banana sev upto 90 per cent decreased the water uptake of blend from 32.5 to 1.4 ml per 100 g. The yield and oil absorption were reduced from 109.67 to 62.16 and 28.49 to 24.63 g per 100 g, respectively. The diameter and expansion ratio also showed a decreasing trend. On the basis of statistical analysis of the organoleptic qualities, the product with 85 per cent unripe banana was found to be significantly different from control and optimization of ingredients was done in this level. After optimization, an acceptable unripe banana sev was developed from the blend, containing spices (1.0 g red chilli powder, 1.0 g ajwain), common salt @2.0 g and hydrogenated vegetable fat @3.0 g. The scores for different sensory attributes were; colour/appearance (7.89), texture (7.89), taste (8.40) and overall acceptability (8.08). The optimized product had a fat content of 29.89 per cent as compared to control (33.99 per cent). The cost of the optimized product was 16.24 per cent less than the control sev.ennullThesis