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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 3
First page : (378) Last page : (387)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7995

Effect of Various Pre Treatments on Physicochemical Quality of Flour Made From Three Banana Varieties

Bharathi Devi S.¹, Rajasekhar M.², Venkata Subbaiah K.^3* and Uma Krishna K.^4
1,2,4College of Horticulture, Venkataramannagudem  ³KVK, Venkataramannagudem
Dr. Y.S.R. Horticulture University, Venkataramannagudem
*Corresponding Author E-mail: venkathort@gmail.com
Received: 18.03.2020  |  Revised: 25.04.2020   |  Accepted: 3.05.2020 

 ABSTRACT

An experiment was conducted to investigate the physicochemical quality of flour made from three matured banana varieties using completely randomized block design with factorial concept. Banana fruits of Grand Naine (AAA), Monthan (ABB), Karpura Chakkerakeli (AAB) were used for preparing flour after treating the banana slices with blanching, KMS- 0.5%, KMS- 0.5% and CaCl2- 0.5%, ascorbic acid - 0.2%, ascorbic acid - 0.2% and CaCl2- 0.5% for 5 minutes. The pretreated slices were dried in a tray dryer and their physical and chemical characteristics were studied for period of 3 months. Recovery was found to be high in KMS - 0.5% treated banana flour (31.95%). The lowest moisture (9.66%) content was recorded in cv. Karpura Chakkerakeli and the highest reducing sugars (5.97%) were found in Karpura Chakkerakeli. With respect to non reducing sugars the highest count was observed as 1.88% in cv. Karpura Chakkerakeli and highest titratable acidity (0.15%) was recorded in cv. Monthan. The processing of banana flour reported in this study will enhance the utilization of mature green banana fruits.

Keywords: Banana varieties, Banana flour, Storage study

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bharathi Devi, S., Rajasekhar, M., Subbaiah, V.K., & Krishna, U.K. (2020). Effect of Various Pre Treatments on Physicochemical Quality of Flour Made From Three Banana Varieties, Ind. J. Pure App. Biosci. 8(3), 378-387. doi: http://dx.doi.org/10.18782/2582-2845.7995