National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried to examine the effects of different anti-browning agents on browning and sensory quality of extracted banana pulp. The banana fruit from ripe and over-ripe stages were separately peeled, sliced and pulped using different pre-treatments such as blanching in water (at 950C for 2 min), potassium meta-bisulphite (0.1%), potassium meta-bisulphite (0.2%), citric acid (1%), citric acid (2%), ascorbic acid (1%), 1% citric acid and 0.5% cysteine, 1% citric acid and 0.5% calcium chloride, 1% citric acid and 1% ascorbic acid and 0.5% cysteine. Sliced banana were mixed with small amount of water containing anti-browning agent and blended in mixer for pulping. Pretreated banana pulp from ripe and over-ripe fruit was analyzed for browning index and sensory (color and appearance, taste, aroma and overall acceptability) quality. Among the various treatments tried for preventing browning, the pre-treatment of the pulp with potassium metabisulphite (KMS) at the concentration of 0.1 and 0.2% was found to be the most effective treatment, where both of its concentrations were equally effective in controlling browning in ripe and over-ripe banana pulp. The effect of anti-browning pre-treatments were similar for ripe and over-ripe banana pulp, however the control of browning was more in ripe pulp than from over-ripe banana pulp.
Citations |
 |
 |
 |
 |
