Thermal process for banana pseudo stem soup in retort pouches
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Banana is the second largest produced fruit contributing to about 19 percentage of the world's total fruit production. Banana pseudostem is a rich source of fibre, total carbohydrate and cellulose. At present, less than 2% of pseudo stem production is only used for human consumption whereas the remaining are incinerated and wasted. Processing the largely available banana pseudo stem products in to Ready To Eat form and packing it helps to increase the availability of processed low cost nutritious food to the consumers and also helps to reduce the postharvest losses universally. This book throw...
Banana is the second largest produced fruit contributing to about 19 percentage of the world's total fruit production. Banana pseudostem is a rich source of fibre, total carbohydrate and cellulose. At present, less than 2% of pseudo stem production is only used for human consumption whereas the remaining are incinerated and wasted. Processing the largely available banana pseudo stem products in to Ready To Eat form and packing it helps to increase the availability of processed low cost nutritious food to the consumers and also helps to reduce the postharvest losses universally. This book throws light on the application of a novel process for transforming the banana pseudo stem extract into a functional soup possessing high nutritive value and extended shelf life, that provides multifarious health benefits.This effort is a complete approach towards knowledge sharing in the research and academic platform, that enables the food technology professionals to combine modern processing technologies with underutilized and nutritional indigenous foods.
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