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 aimed at studying the physico chemical, organoleptic and microbial characteristics of the spray dried banana powder across storage produced by Response Surface Methodology. Physico chemical parameters conducted on the optimized powder across three types of packaging materials revealed that moisture content increased significantly at 60 days (F=9.50) and 90 days (F=15.05) of storage at 5% probability level. Reducing sugar depicted a non-significant increase in all the three types of packaging materials. Total sugar content of the banana powder depicted a significant increase at 90 days (F=4.08). Acidity of the powder declined non significantly across storage whereas browning too depicted a non-significant increase across three types of packaging material. Organoleptic properties in terms of taste and flavor did not have significant effect in the three types of packaging materials. Colour had a significant effect (F=5.56) on the storability of the banana powder at 90 days of storage. Texture of the optimized banana powder showed a significant change from 30 days of storage in all the three types of packaging materials (F=6.33). Microbiological assay revealed significant increase in the microbial load in the sample from 30 days of storage at 5% probability level upto 90 days.
Citations |
 |
 |
 |
 |
