Characterization of Quality Parameters during Drying and Frying of Banana Chips

Fully mature hard green banana fruits of six varieties viz., Grand Naine (V₁), Poyo (V₂), Kalyani Local (V₃), Nendran (V₄), Cooking I (V₅) and Champa (V₆) were harvested and chips were prepared by two methods i) Frying (M₁) and ii) Drying and frying (M₂). Physical parameters of fruits were recorded and sensory quality of chips was evaluated. Sensory score of colour of Nendran (8.4) was significantly higher than V₁, V₂ and V₆ while it was at par with V₃ and V₅. The sensory score for taste, crispness and overall acceptability of V₄ i.e. Nendran though not significant was higher than other varieties. The interaction effect for colour, taste, crispness and overall acceptability were non-significant. However, M₁V₄ i.e. Nendran with frying recorded high sensory score for colour (8.6), taste (8.8), crispness (8.8) and overall acceptability (8.7) indicating that the product was very much desirable with good quality of chips. Other interactions i.e. Nendran with drying and frying (M₂V₄), Kalyani Local with frying (M₁V₃), Cooking I with frying (M₁V₅) also recorded high sensory score of 8.2, 8.3 and 8.1 for overall acceptability, respectively, showing that these treatments were much desirable. High pulp: peel ratio, thin peel, comparatively thicker pulp, high dry matter content and golden yellow colour pulp are some of the important physical characteristic features of Nendran which are associated in producing superior quality chips.