Physico-chemical & Sensorial Quality of Value Added Banana Products
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The entire research work was carried out in the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan during the year, 2013. The results indicated that the maximum total soluble solids (22.84 and 12.30), Titratable acidity (0.0148 and 0.0403), non reducing sugar (11.250), Ash (1.1144 and 1.9346) wes showed thet in variety giant in banana figs and chips, whereas, the variety dwarf was showed maximum pH (9.08 and 7.71), Vitamin C content (10.75 and 7.18 mg/100g), total sugar (17.95 and 12.81), reducing sugar (11.27 and 7.11). However, the maximum (29.45%) moi...
The entire research work was carried out in the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan during the year, 2013. The results indicated that the maximum total soluble solids (22.84 and 12.30), Titratable acidity (0.0148 and 0.0403), non reducing sugar (11.250), Ash (1.1144 and 1.9346) wes showed thet in variety giant in banana figs and chips, whereas, the variety dwarf was showed maximum pH (9.08 and 7.71), Vitamin C content (10.75 and 7.18 mg/100g), total sugar (17.95 and 12.81), reducing sugar (11.27 and 7.11). However, the maximum (29.45%) moisture content was observed in variety dwarf in banana figs whereas, the maximum (14.16%) moisture content was observed in variety giant in banana chips. On other hand the maximum (24.48°Brix) total soluble solids was showed that the bnana figs prepared after 90 days whereas, the maximum (17.21 mg/100gm) vitamin C was observed banana figs prepared after 0 days. However, the maximum (0.0258%) titratable acidity (%) was showed that the banana chips prepared after 0 days.
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