SIRIPURAPU, S. C. B.PATEL, P. M.2018-07-052018-07-051997http://krishikosh.egranth.ac.in/handle/1/5810057356Banana is the most important fruit crop of the world. India is the largest producer of banana. Shorter shelf life of matured banana under tropical atmosphere is resulting in distress sales and wastage of fruits in peak season. Papad is a traditional savory food commodity of India which had gained importance in national and international markets in recent years. Looking to the importance of banana to Indian food processing industry, studies were conducted to develop an acceptable dried long lasting product in the form of papad from basarai banana (Dwarf cavendish), the largest grown cultivar in India and Gujarat, blended with edible flours. Primary studies were conducted on mashed cooked pulp of peeled banana blended papads with four different types of precooked edible flours viz. ragajara, singoda, sago and rice, in two different proportions. On the basis of results of sensory evaluation of primary blend papads, the studies were conducted on blends of peeled banana with rice flour in different proportions to determine optimum proportion of rice in the blend. On the basis of sensory evaluation results, three different treatments of banana rice papads in proportions of peeled banana: rice flour T1 (67:33), T2 (62:38), T3 (59:41) and one treatment of sago blended banana papad T4 (87:13) were studied in detaU along with a control sample of rice papad with respect to physical, chemical. frying and sensory qualities of raw and fried samples of fresh and samples stored for two months. Among the various unit operations involved in preparing banana blended papads during JBnal treatments, maximum time was required for the drying of papad (225-240 min). The range of physical properties of fresh banana blended papads were 8.3-12.8 cm for average diameter, 0.48-1.40 mm for average thickness and 3.75 to 14.36 g for average weights. Variations around 5% in diameter and below 0.3 mm in thickness were observed in the measurements taken at two different locations on the papad. Physical characteristics were found within the limits of control sample of rice papad and were close to limits specified in ISI standards. No effect of storage was observed on physical properties studied under present investigation. Linear models, developed to interrelate the physical properties of banana blended papads, are indicating an increase in the density of rice-banana blended papad mix with the increase in rice proportion. Among the chemical characteristics, HLC. of fresh banana blended papads varied between 7.81 and 9.13% (w.b.). Although it was not within the limits of ISI specification, but very close to control sample i.e. of rice papads. pH, total ash, acid insoluble ash and alkalinity of ash of fresh banana blended papads were found to be within the limits of the prescribed ISI standards and were varying with the type of ingredient and its proportion in the papad mix. There was decrease in m.c., pH and alkalinity of ash and increase in total ash and acid insoluble ash with storage. However, chemical characteristics were found to be within prescribed ISI standards even after 2 months storage. Changes in the physical properties of papad due to frying i.e. frying properties were affected by the proportion and type of ingredient flour. Percent changes in diameter, thickness and weight of papad due to frying were maximum in control sample i.e. rice papad followed by treatment T3 and were lowest in sago blend, treatment T4. The expansion/increase in diameter, thickness and weight of fresh samples of Treatment T3 i.e. maximum rice blended banana papads was 13.5%, 95.2% and 9.36% respectively and was close to control sample. In all these parameters changes due to frying increased with increase in storage period. Sensory qualities like colour, appearance, texture, flavour and taste of raw and fried papads of fresh and stored samples were evaluated by a panel of judges on a ten point scale. Sensory evaluation of fresh samples of banana blended papads indicated T3 as the best treatment and comparable to control samples of rice papads with scores more than 8.0 on a ten point scale for various sensory attributes of raw and fried papads. Sago blended banana papad treatment T4 was rated poorest among all the four treatments. Sensory scores of raw papad changed slightly due to storage but T3 was comparable to rice papad even after 2 months storage. Both 300 and 400 gauge HDPE bags were found suitable for storage of banana blended rice/sago flour papads. However 400 gauge bags were found to be better for storage of banana-edible flour blended papads, with respect to moisture clianges and sensory attributes. From the results obtained in the present investigations, it can be concluded that papads can be successfully prepared from blending of cooked rice flour with mashed pulp of cooked peeled banana of basarai cultivar (Dwarf cavendish) following traditional process of preparing rice papads in this region, with proportions of peeled banana : rice flour of 59:41 and can be stored safely upto a minimum of two months in 300 or 400 gauge HDPE bags at ambient conditions with acceptable sensory attributes.enA STUDYThesis