Study on the Physico-Chemical Characteristics of Value Added Banana Products
Abstract
The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
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Introduction
The banana is one of the most popular fruit among all the fruits. It is leading not only in production but also consume on a large scale in the world. The banana is very delicious in taste and ranking first with production rate of 25 percent [1]. Ripen banana has 5 to 10 days of shelf life after harvesting. It is a soft and delicate fruit which make it susceptible to diseases and injury when transported to the markets for utilization[2]. Human consumption of banana fruit was increasing day by day, by cultivating the fruit on large scale and exploring potential of converting banana into cash crop by developing products of commercial interest is one way of solving this problem. In developed countries 40 – 50 % of the annual agricultural produce is converted into value added commodities[3]. So in such situation it’smore important to convert banana into valuable products having high nutritional value and to fulfill the consumer demand and avoiding its spoilage [4]. The banana is well known fruit in the whole word, so it is most important to utilize the fruit when banana is unripe procedures to make byproducts (banana flour) like edible cookies [5], bread and eatable films [6, 7]. Conversion of banana into powder in immature stage[8], which possess thickening and culinary properties that is most similar to that of starch [9]. The banana is mostly consumed in Malaysia, Japan, China and some other Asian countries[10]. Flour of banana and their byproducts with highly nutritive value is very useful for domestic purposes. Banana flour consists of sugar and high energy content which are easy to convert it into food products requiring solubility and sweetness [11].
Commercially the banana flour production is not well known; therefore the banana producing natation industries is gaining popularity [12]. The banana pulp was also processes to make banana flour, but high Quality control measures, budgets and manpower is required, physical qualities must be studies For analyzing of chemical qualities and nutritional qualities of flour for this purpose fruit must be analyze [13, 14]. When banana is not mature fully its conversion into flour has major source of fiber, starch, total starch and minerals (P, Mg, K, and Ca). When banana was converted to flour it has the potential to use in bakery products[15].
Keeping in view the above facts and figures, the present experiment was designed to study the physico-chemical qualities of value added banana products.
Conclusion
The mixing of unripe banana flour with rice flour and basin flour significantly influenced the chemical composition of unripe banana flour, chapatti quality as well as water absorption percentage. Based on the physical chemical properties the chapatti prepared from the unripe banana flour with basin flour and with rice flour and banana kheer contained highest moisture percentage, ash percentage, vitamin C, total soluble solids, pH and titratable acidity. However, more research work should be done in to preparation of different banana products for value addition. There is still not much research about the use of green banana in products, but available data suggest it might be an innovative strategy with many benefits to the food industry and consumers.