International Journal of Agricultural Engineering

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Characterization of Quality Parameters during Drying and Frying of Banana Chips


Affiliations
1 Department of Postharvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Nadia (W.B.), India
2 Department of Fruits and Orchard Management, Bidhan Chandra Krishi Viswavidyalaya, Nadia (W.B.), India
3 Krishi Vigyan Kendra (RVSKVV), Gwalior (M.P.), India
     

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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.

Keywords

Banana, Drying, Frying, Sensory Quality, Varieties.
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  • Characterization of Quality Parameters during Drying and Frying of Banana Chips

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Authors

Venkata Satish Kuchi
Department of Postharvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Nadia (W.B.), India
J. Kabir
Department of Postharvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Nadia (W.B.), India
F. K. Bouri
Department of Fruits and Orchard Management, Bidhan Chandra Krishi Viswavidyalaya, Nadia (W.B.), India
Rajesh Gupta
Krishi Vigyan Kendra (RVSKVV), Gwalior (M.P.), India
R. S. Dhua
Department of Postharvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Nadia (W.B.), India

Abstract


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.

Keywords


Banana, Drying, Frying, Sensory Quality, Varieties.

References