Banan (Musa Sp.) has its origin in tropical region of South East Asia. Global production of banana was around 90.04 MMTs.
Banana is rich in nutrients such as Carbohydrate (40%); Sucrose(12%), fructose (6.5%), glucose (5%); Protein (4.2%) ; Fat
(1%) ; Vitamins as Thiamine, Riboflavin, Niacin, Folic acid; minerals as Potassium, Calcium etc. However banana is highly
perishable fruit, difficult to transport & even refrigeration storage is not promising. Hence fruit need to be processed into value
In present investigation banana leather prepared using two different banana varieties var. Cavendish G9 & Aradhapuri with
addition of whey protein. From obtain results it is concluded that var. Cavendish G9 is more suitable than var. Aradhapuri in
banana leather preparation based on sensorial characteristics as well as techno-economic feasibility of product. Tray load of 8cm
thickness is optimum, irrespective to banana variety. Aluminium foil is good as packaging material for banana leather while
refrigerated temperature is superior over ambient temperature for leather storage.
Chintalwar D. N. has completed his M.Tech. (Food Sci.& Tech.) at the age of 27 years from Marathwada Agricultural University. He completed his
PG degree with specialization in food processing subject. He has presented poster in ICFOST.
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