Vol. 10 No. 1
Effect of different pre-treatments on quality of banana powder
Author(s): A. K. SAHOO, A. M. SONKAMBLE AND S. R. PATIL
Abstract: An experimental study was performed to determine the effect of different pre-treatments on quality of banana powder. Basrai banana powder was prepared from mature unripe fruits collected from local market of Akola, Maharashtra. Different pre- treatments like hot water treatment, potassium metabisulphite (0.5% and 1%) and combination of hot water and potassium metabisulphite treatment were imparted to banana slices before preparing powder. Physico chemical observations like moisture, pH, TSS, titrable acidity, ascorbic acid, reducing sugar, total sugar and non-reducing sugar of the powder were recorded and the data obtained was analyzed using FCRD design. The pre-treatment 1% potassium metabisulphite for 5 min showed best result in respect of different quality parameter.
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