Volume No. 9 Issue No.: 1 Page No.: 224-231 July-September 2014

 

STUDIES ON PREPARATION OF PUREE FROM RIPE BANANA

 

Chanbisana Chingtham* and Banik A. K.

Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, West Bengal (INDIA)

 

Received on : December 12, 2013

 

ABSTRACT

 

A study on processing of banana puree was conducted in the laboratory of the Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswaviyalaya, Nadia, West Bengal, India during 2010-2011. The experiment was based on preparation and quality evaluation during subsequent storage. The experiment was conducted with different banana varieties viz. Martaman, Grand Naine, Kanthali for puree with varying amount of Potassium Meta Bisulphate (KMS). The design adopted was factorial completely randomised design. The investigation revealed that the most effective way of preparing banana puree is blanching to get the best texture and the addition of KMS to prevent spoilage including browning. All the banana products prepared in laboratory were analysed physicochemically during storage of two months at 15 days interval. All the products retained their acceptable quality as per sensory evaluation though some physicochemical changes occur. The least change on storage was found in Grand Naine combined with 300ppm KMS while Martaman with 400 ppm was found the most acceptable organoleptically.

 

Keywords : KMS, Kanthali, Martaman, Banana puree, Organoleptically

 

 

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