Kanamadi, V CPatil, Dattatray2019-08-082019-08-082002No. of references 70http://krishikosh.egranth.ac.in/handle/1/5810120313"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."ennullThesis