Vol. 6, Issue 5 (2018)
Studies on processing and value addition of banana (Var. Patakapura, Musa Spp) by fortification of vitamin-E(α-Tocopherol)
Author(s): Sumit Biswas and Dillip K Dora
Abstract: Patakapura, a landrace of Rasthali (Amrithpani) group of banana, mostly grown in the coastal tracts of Odisha, admired by one and all for its pleasant aroma. However, availability of this variety of banana is limited and has a very poor nutritional percentage regarding to vitamin-E(α-tocopherol). In the present study, an effort has been made to fortify the pulp with vitamin-E(α-tocopherol) so as to enrich the food value of the product as it is very deficient in vitamin-E (α-tocopherol) content. Banana pulp was prepared from the marketable ripe fruits of patakapura variety and stored as 100 g sample in glass containers using three different concentrations of vitamin-E (α-tocopherol),i.e; 2mg, 2.5mg and 3mg per 100gm of finished product, referring to the recommended daily allowance (RDA) level of vitamin E(α-tocopherol) assuming >2 serve a day. The α-tocopherol content of fresh banana pulp was 0.1mg/100g, and after supplementation, the vitamin E contents of the samples increased significantly. However, the three different treatments remained statistically at par. Texture of the banana pulp within treatments and without any treatment showed non-significant (p<0.05) changes. This result was also supported from the microbial analysis of the samples which showed a slight increase of bacterial load from 13-27 CFU X 105. From the sensory test it was inferred that the processed banana pulp fortified with vitamin E @ 2mg/100g of pulp has been adjudged as the best and could be used more than two serve per day. The present study revealed that value addition of banana with supplementation of vitamin-E (α-tocopherol) may increase the nutritive value of banana in respect to vitamin contents.
Pages: 1935-1938 | 401 Views 75 Downloads
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How to cite this article:
Sumit Biswas, Dillip K Dora. Studies on processing and value addition of banana (Var. Patakapura, Musa Spp) by fortification of vitamin-E(α-Tocopherol). Int J Chem Stud 2018;6(5):1935-1938.
