alexa Studies On Processes Standardization Of Banana Leather & Its Storage Studies | 5604
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Studies on processes standardization of banana leather & its storage studies

International Conference and Exhibition on Food Processing & Technology

Dnyaneshwar Chintalwar, Chilkawar P. M, Taur A. T and Joshi A. A

Posters: J Food Process Technol

DOI: 10.4172/2157-7110.S1.010

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 added products. 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.
Relevant Topics
Leave Your Message 24x7