Vol. 6, Issue 3 (2018)
Effect of pre-treatments on production of banana powder
Author(s): Laxmi BW, Jagadeesh SL and Suresha GJ
Abstract: The banana powder was preprared from mature mature green banana fruits of grand nine (AAA) varieties. The fruit pulp slices of 0.5cm thickness (in lots of 1kg/treatment/replication) were subjected to various pre-treatments as sulphur fumigation, dipping in KMS solution and NaHSO3solution with control. Pre-treated banana slices were dried under electric cabinet tray drier for 60o C for 18 hours and made into fine powder by grinding in electric mixture grinder and sieved and analyzed. The highest sugar content of 9.28% observed in the powder prepared from Control. The highest moisture content of the powder of 5.70% and the maximum powder recovery of 29 per cent was recorded in the treatment Dipping in 0.25% NaHSO3 for 5min, the visual sensory evaluation revealed that banana powder the maximum visual sensory score obtained by the treatment Sulfuring 2g/Kg for 30 min. are 9.18 out of 10.
Pages: 3461-3463 | 437 Views 44 Downloads
download (4218KB)
How to cite this article:
Laxmi BW, Jagadeesh SL, Suresha GJ. Effect of pre-treatments on production of banana powder. Int J Chem Stud 2018;6(3):3461-3463.
