Toll Free Helpline (India): 1800 1234 070
Rest of World: +91-9810852116
Free Publication Certificate
Submit Manuscript
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
Vol. 11, Issue 12 (2022)
Suitability of cultivars for making Banana chips
Author(s):
VV Dale, SM Palghadmal, SK Gajbhiye, AS Gawade and CV Pujari
VV Dale, SM Palghadmal, SK Gajbhiye, AS Gawade and CV Pujari
Abstract:
The investigation entitled “Suitability of cultivars for making Banana chips” was carried out during the year 2017-18 with the objectives to identify suitable variety of banana for chips preparation and to study their qualitative characters during storage. The experiment was conducted at College of Agriculture, Dhule in completely randomized design with three varieties of banana viz., 'Grand Naine', 'Shrimanti 'and Phule Pride (BRS-13-3 clone) which were replicated seven times. Chips of 1.5. mm thickness were prepared and fried in refined sunflower oils at 155 to 160 ºC for 5.0 minutes. These chips were stored for 60 days under ambient temperature (27±5 °C).
The investigation entitled “Suitability of cultivars for making Banana chips” was carried out during the year 2017-18 with the objectives to identify suitable variety of banana for chips preparation and to study their qualitative characters during storage. The experiment was conducted at College of Agriculture, Dhule in completely randomized design with three varieties of banana viz., 'Grand Naine', 'Shrimanti 'and Phule Pride (BRS-13-3 clone) which were replicated seven times. Chips of 1.5. mm thickness were prepared and fried in refined sunflower oils at 155 to 160 ºC for 5.0 minutes. These chips were stored for 60 days under ambient temperature (27±5 °C).
The proximate analysis of fried banana chips was carried out sensory evaluation for colour, crispiness and overall acceptability which shown that the parameters were influenced by varieties studied.
The results also revealed that Sensory evaluation shown that the variety Grand Naine secured highest score than the other two varieties. While the variety Shrimanti were recorded lowest values for colour, crispiness and overall acceptability. The variety Phule Pride (BRS-13-3) was exhibited moderate performance with respect to all the parameters studied.
The results revealed the variety Grand Naine was found to be superior cultivar for preparing fried chips as it was recorded overall acceptability both at initial and 60 days after storage. However, the treatment T2 (cv. Shrimanti) recorded the highest BCR.
Pages: 3984-3987 | 712 Views 610 Downloads
How to cite this article:
VV Dale, SM Palghadmal, SK Gajbhiye, AS Gawade, CV Pujari. Suitability of cultivars for making Banana chips. Pharma Innovation 2022;11(12):3984-3987.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
