VALUE ADDED PRODUCTS OF BANANA (Musa paradisiaca L.) CV. GRAND NAINE BLENDED WITH PINEAPPLE (Annanas comosus L. Merr.) CV. QUEEN
KrishiKosh
View Archive InfoField | Value | |
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
|
|