International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Anonymous (2002). Group Workers Meeting of AICRP on PHT of horticultural crops. Trial Data of 2000-2001 presented in Workshop held at Konkan Krishi Vidyapeeth, Dapoli from 5th to 7th March 2002.

  • Anonymous (2015). Indian Horticulture Database, NHB. Aristo Printing Press, DDA Shed, Okhla Industrial Area, Phase-I, New Delhi, India, pp 34-41.

  • Belayneh, M., Workneh, T.S. and Belew, D. (2013). Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process. J. Food Sci. Technol., 51(12): 3635-3646.

  • Dadzie, B.K. and Orchard, J.E. (1997). Routine post-harvest screening of banana/plantain hybrids: criteria and methods. International Plant Genetic Resources Institute (IPGRI), Rome, Italy, pp 5-37.

  • Diaz, A., Totte, A., Giroux, F., Reynes, M. and Raoult-Wack, A.L. (1996). Deep-fat frying of plantain (Musa Paradisiaca L.) I. Characterization of control parameters. LWT-Food Sci. Technol., 29(5): 489-497.

  • Ferris, R.S.B., Adeniji, T., Chukwu, U., Akalumhe, Y.O., Vuylsteke, D. and Ortiz, R. (1996). Postharvest quality of plantains and cooking bananas. In: Ortiz, R. and Akoroda, M.O. (Eds.), Plantain and banana: Production and research in West and Central Africa. IITA, Ibadan, Nigeria, pp. 15-22.

  • Forster, M., Elena, R.R., Jacinto, D.M. and Carlos, D.R. (2003). Distribution of nutrients in edible banana pulp. Food Technol. Biotechnol., 41(2): 167-171.

  • Gomez, K.A. and Gomez, A.A. (1984). Statistical procedures for agricultural research, (2nd Edn.) John Wiley and Sons, New York.

  • Kundan, K., Pathak, K.A., Rohit, S. and Rinku, B. (2011). Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims). J. Food Sci. Technol., 48(4): 484-488.

  • Molla, M.M., Nasrin, T.A.A. and Islam, M.N. (2009). Study on the suitability of banana varieties in relation to preparation of chips. J. Agric. Rural Devlop., 7(1/2): 81-86.

  • Muchui, M.N., Njoroge, C.K., Kahangi, E.M. and Onyango, C.A. (2010). Determination of maturity indices of tissue cultured bananas (Musa spp.) ‘Williams’ and ‘Grande Naine’. Acta Hort., 879 : 425-430.

  • Ranganna, S. (2000). Hand book of analysis and quality control for fruits and vegetable products, Tata McGraw Hill, New Delhi, pp 66-183.

  • Tigist, M., Workneh, T.S. and Woldetsadik, K. (2013). Effects of variety on the quality of tomato stored under ambient conditions. J. Food Sci. Technol., 50(3): 477-486.


Abstract Views: 238

PDF Views: 0




  • Characterization of Quality Parameters during Drying and Frying of Banana Chips

Abstract Views: 238  |  PDF Views: 0

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