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Vol. 10, Issue 2 (2021)

Comparative study of effect of frying temperature and hydrocolloid treatment on color and sensory characteristics of banana chips

Author(s):
Rathod MS and Rathod BM
Abstract:
The present investigation for screening of banana (Musa paradisica) cultivars for preparation of banana chips and snacks was carried out to standardized the process for preparation of banana chips and selection of good cultivars for production of Banana chips. Three cultivars VIZ. Ardhapuri, Grand naine and Mahalakshmi were selected for screening for preparation of banana chips and snacks. Further, these samples were evaluated for their physico-chemical, textural characterstics and sensory qualities.
Banana slices were fried at different temperature ie. 145 oC, 160 oC and 175 oC for the period of 6 min., 4 min. and 3 min. respectively. The best result was obtained at temperature 160 oC for the period of 4 minutes. At this temperature banana slices were yellowish in colour. Hence this temperature time combination was used for further process.
Three hydrocolloids were used for hydrocolloid treatments VIZ. Sodium alginate, CMC (Carboxy methyl cellulose) and Pectin were used for three different banana cultivar. Each cultivar was treated with these hydrocolloids. From each cultivar there was one sample selected for further studies. Sample C which treated with CMC from Ardhapuri cultivar, sample D which treated with pectin from Grand naine cultivar and sample C which treated with CMC from Mahalakshmi cultivar were selected. Again these three samples were evaluated for sensory characteristics.
Pages: 144-149  |  441 Views  94 Downloads


The Pharma Innovation Journal
How to cite this article:
Rathod MS, Rathod BM. Comparative study of effect of frying temperature and hydrocolloid treatment on color and sensory characteristics of banana chips. Pharma Innovation 2021;10(2):144-149.
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