Vol. 9, Issue 12 (2020)

Author(s):
Jeetendra CS, Dr. Laxman Kukanoor, Dr. K Ramachandra Naik, Dr. Kantharaju V and Suhasini Jalawadi

Abstract:
Osmotic dehydration of banana pseudostem core cubes to prepare a flavoured candy appears to be a convenient way to harness the nutrients from pseudostem. An experiment was carried out during 2019-2020 to standardize the protocol for preparation of flavoured candy from pseudostem core of banana cv. Rajapuri. Candies were prepared and subjected for organoleptic evaluation by semi-trained panel to analyse the quality attributes like colour and appearance, taste, texture and overall acceptability using 9 point hedonic scale and they are evaluated for microbial load by serial dilution technique during storage period of 3 months under ambient conditions. The experiment was carried out in Completely Randomized Design (CRD) with nine treatments and three replications. Among various treatments, the candy prepared by blanching for 2.5 minutes and steeping in 40-60^oBrix sugar syrup with 1 per cent citric acid and 5 per cent pineapple juice as a natural flavor (T₄) obtained highest mean organoleptic score with respect to colour and appearance (8.16), taste and flavour (8.25), texture (8.31) and overall acceptability (8.24). Total bacterial population was recorded minimum (0.46 x 10⁵ cfu/g) in T₅ (Blanching for 2.5 min. + steeping in 40-60^oBrix syrup + 1% citric acid + 10% Pineapple juice) and total fungal count was recorded minimum (0.51 x 10³ cfu/g) in T₉ (Blanching for 5 min. + 40 - 60^oBrix syrup + 1% citric acid + 10% Pineapple juice) after the storage period of 90 days at ambient condition.