Journal of Food Processing & Technology

Studies on processes standardization of banana leather & its storage studies

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Dnyaneshwar Chintalwar, Chilkawar P. M, Taur A. T and Joshi A. A

Posters: J Food Process Technol

Abstract:

Banan (Musa Sp.) has its origin in tropical region of South East Asia. Global production of banana was around 90.04 MMTs. Banana is rich in nutrients such as Carbohydrate (40%); Sucrose(12%), fructose (6.5%), glucose (5%); Protein (4.2%) ; Fat (1%) ; Vitamins as Thiamine, Riboflavin, Niacin, Folic acid; minerals as Potassium, Calcium etc. However banana is highly perishable fruit, difficult to transport & even refrigeration storage is not promising. Hence fruit need to be processed into value added products. In present investigation banana leather prepared using two different banana varieties var. Cavendish G9 & Aradhapuri with addition of whey protein. From obtain results it is concluded that var. Cavendish G9 is more suitable than var. Aradhapuri in banana leather preparation based on sensorial characteristics as well as techno-economic feasibility of product. Tray load of 8cm thickness is optimum, irrespective to banana variety. Aluminium foil is good as packaging material for banana leather while refrigerated temperature is superior over ambient temperature for leather storage.

Biography :

Chintalwar D. N. has completed his M.Tech. (Food Sci.& Tech.) at the age of 27 years from Marathwada Agricultural University. He completed his PG degree with specialization in food processing subject. He has presented poster in ICFOST.