Vol. 11, Issue 6 (2022)

Author(s):
Gohil Mehul M, Dev Raj, JM Mayani and AK Pandey

Abstract:
Present investigation entitled effect of anti-oxidant and packaging material on the quality of banana [Musa paradisiacal L.] peel based sev’ was aimed to evaluate nutritive quality of banana peel based ‘sev’ during storage. For preparation of banana peel based ‘sev’, an experiment was laid out with ten treatment combinations comprised of five different levels of TBHQ as anti-oxidant (C₁- control, C₂- 50 ppm, C₃- 100 ppm, C₄- 150 ppm and C₅- 200 ppm) and two levels of packaging material (P₁- polypropylene bag and P₂- Aluminium laminated bag). The prepared ‘sev’ was stored for a period of 5 month to analyse the quality attributes at monthly intervals. The results of the investigation revealed that banana peel based ‘sev’ fried in oil using 150 ppm TBHQ and packed in aluminium laminated bags observed to have minimum increase of peroxide value, moisture and NEB. Overall findings of investigation also revealed that banana peel based ‘sev’ possess better nutritional attributes can be prepared by frying ‘sev’ in sunflower oil containing 150 ppm TBHQ followed by packing in aluminium laminated bag. The banana peel based ‘sev’ can be successfully stored for a period of 5 months with minimum changes in physico-chemical quality.