Analytical Study of Qualitative Attributes of Banana Fruit and its Products

摘要

Fruits and vegetables are important nutritional requirements of human beings as they supply energy, vitamins and minerals, which improve the quality of the diet and maintain health. It is necessary to make fruits and vegetables available for human consumption in processed or preserved form throughout the year. India ranks 1st in the production of banana in the world producing 65,07,000 MT which is 25.7% of the total world production. Since, banana is highly perishable, we must emphasize on the consumption and storage of banana and its processed forms. Therefore, the present investigation was undertaken to develop highly acceptable banana pulp and banana fruit bar. Analytical studies of qualitative attributes of banana fruit like pulp and bar were performed. The result of physico-chemical, textural and sensory analysis were compared to find the quality attributes of best evaluated product. The banana pulp P_3 (Sugar 20 g per 100 g pulp) scored highest rating amongst the other 3 pulps. In physico-chemical analysis, its pH was 4.11, acidity 0.51 mg per 100 g, TSS 20.1%, moisture content 81.2% wb and brix acidity ratio (sweetness) was 39.2. In the textural analysis, its firmness (689.7 g) was more than banana pulp P_1 (416.9 g) and P_2 (523.2 g) but it was less than P_4 (861.6 g). Consistency of pulp P_3 was highest, 15,000 g-s. Banana bar B_2 (pulp and sugar 100 g each + groundnut 50 g) was rated most acceptable product than other three banana bars. It was preferred (overall acceptance 8.1) much more than banana bar B_1 (6.1), B_3 (6.0) and B_4 (7.2). Yet, its fracturability was negligible but its textural properties viz. hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness, were evaluated as 235.90, 0.44, 119.40, 8.945, 103.79 and 928.4, respectively.