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VALUE ADDED PRODUCTS OF BANANA (Musa paradisiaca L.) CV. GRAND NAINE BLENDED WITH PINEAPPLE (Annanas comosus L. Merr.) CV. QUEEN

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Title VALUE ADDED PRODUCTS OF BANANA (Musa paradisiaca L.) CV. GRAND NAINE BLENDED WITH PINEAPPLE (Annanas comosus L. Merr.) CV. QUEEN
 
Creator PATEL, NILAMBAHEN V.
 
Contributor NAIK, A.G.
 
Subject rice, soybeans, fertilizers, crops, yields, planting, crop residues, grain, sowing, harvesting
 
Description An investigation on “Value added products of banana
(Musa paradisiaca L.) cv. Grand Naine blended wi th pineapple
(Annanas comosus L. Merr.) cv. Queen” was conducted during the
year 2010 and 2011 for two years at the Post Graduate and
Postharvest technology laboratory, Department of Horticulture,
N.M. College of Agriculture, Navsari Agricultural University,
Navsari . Processed in three different value added products from
banana with pineapple blending i.e. jam, jelly and nectar keeping
with various treatments in C.R.D with four repititions. The
chemical compositional and sensory characters of jam, jelly and
nectar were studied at an interval of two months up to 12 months
i.e. 0, 2, 4, 6, 8, 10 and 12 months of storage period.
An overall results of fruit jam indicated that T1
(banana:pineapple, 25:75) having higher level of the TSS, total
sugars and reducing sugar with lower level of non reducing sugar.
However T2 (banana:pineapple, 50:50) was equally best.
Considering acidity and ascorbic acid level of the product T5
(banana:pineapple, 0:100) was best for nutritive value. While T1
(banana:pineapple, 25:75) was at par in respect to acidity and
ascorbic acid. However, the majority of chemical constituents were
maximum in T1 (banana:pineapple, 25:75). According to the
sensory evaluation T1 (banana:pineapple, 25:75) having highest
acceptability of jam in respect to colour, taste and overall
acceptability except texture and flavour which were in T2
(banana:pineapple, 50:50) and T5 (banana:pineapple, 0:100)
respectively. However, in respect to texture and flavour, T1
(banana:pineapple, 25:75) was equally best treatment. Considering
chemical constituents as well as sensory attributes T1
(banana:pineapple, 25:75) and T2 (banana:pineapple, 50:50) were
found best for jam preparation.
Jelly is popular product on which two years trial was
conducted. The result showed that T3 (banana:pineapple, 2:3)
proportion was highest in chemical composition in respect to TSS,
total sugars and reducing sugar. However, T2 (banana:pineapple,
3:2) was equally best. Moreover, T4 (banana:pineapple, 1:4) and T6
(banana:pineapple, 0:1) content highest level of acidity and
ascorbic acid respectively which were nutritionally superior but
most of the chemical components were highest in T3
(banana:pineapple, 2:3). Looking to the sensory evaluation in
respect to texture, taste and overall acceptability T3
(banana:pineapple, 2:3) was best and it was equally good with T4
(banana:pineapple, 1:4). Considering colour and flavour score of
the product T6 (banana:pineapple, 0:1) was best. However T4
(banana:pineapple, 1:4) was equally best. Considering chemical
constituents as well as sensory attributes T3 (banana:pineapple,
2:3) and T2 (banana:pineapple, 3:2) were found best for jelly
preparation.
Nectar is one of the important beverage popularly use as
a soft drink. Fruits juice normally use for the preparation of
beverages which is nutritionally important amongst the consumers.
The trial was conducted during two years and result indicated that
T3 (banana:pineapple, 2:3) was highest in respect to TSS, total
sugars and reducing sugar. However, T4 (banana:pineapple, 1:4)
was equally best. Moreover, acidity and ascorbic acid content was
higher in T4 (banana:pineapple, 1:4) and T6 (banana:pineapple,
0:1) which were equally good with T3 (banana:pineapple, 2:3) and
T4 (banana:pineapple, 1:4), respectively. Hence, T3
(banana:pineapple, 2:3) proportion was best for the chemical
composition. Whi le the sensory evaluation in respect to texture,
taste, flavour and overall acceptability T4 (banana:pineapple, 1:4)
was found best. However, T6 (banana:pineapple, 0:1) was equally
best. Looking to the colour acceptability T6 (banana:pineapple,
0:1) was best which was equally good with T4 (banana:pineapple,
1:4). Hence most of the sensory characters were found higher in T4
(banana:pineapple, 1:4) and it was best for nectar preparation.
Considering chemical constituents as well as sensory attributes T3
(banana:pineapple, 2:3) and T4 (banana:pineapple, 1:4)
respectively found best for nectar preparation. Moreover there was
no sedimentation in nectar until 12 months during storage. There
was no incidence of microbial growth was observed in jam, jelly
and nectar during storage. The cost of production was found
maximum in sole pineapple products with low benefit: cost ratio
whereas it was found minimum in sole banana products with high
benefit: cost ratio.
It may be suggested that fruit product processors should
adopt 50:50 proportion of banana with pineapple blend for jam,
3:2 proportion of banana with pineapple blend for jelly, and 2:3
proportion of banana with pineapple blend for nectar to obtained
higher level of nutritional, qualitative as well as economical value
of products.
 
Date 2016-05-03T11:59:44Z
2016-05-03T11:59:44Z
2013-01
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65745
 
Language en
 
Format application/pdf
 
Publisher Navsari Agricultural University, Navsari