Vol. 4, Issue 6 (2016)
Change in physico chemical and microbial attributes of stored banana (Musa paradisiaca L.) chips driedunder tray dryer at different temperature and pretreatment of Potassium metabisulfite and Sodium bisulfate
Author(s): Anurag, Neelesh Chauhan, Akash Singh and Mahendra Pratap Singh
Abstract: This study was done on "Change in physicochemical and microbial attributes of stored banana (Musa paradisiaca L.) chips dried under tray dryer at different temperature and pretreatment of Potassium metabisulfite and Sodium bisulfate". Banana chips have become popular across different sections of populations both in urban and rural India. The results of the experiments conducted on the development and quality evaluation of banana chips during storage. Quality evaluation and sensory analysis were analyzed at different storage periods using standard procedures. The quality of the banana chips was evaluated on the basis of physio-chemical characteristics like ascorbic acid (vitamin-C), ash content, protein content, carbohydrate content, and fiber content, secondly, the sensory characteristics were reported on the basis of color, flavor, taste, texture and overall acceptability. All the four samples were packed in the LDPE packages and were analyzed after the preparation and during the ambient storage.
Pages: 54-58 | 1114 Views 135 Downloads
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How to cite this article:
Anurag, Neelesh Chauhan, Akash Singh, Mahendra Pratap Singh. Change in physico chemical and microbial attributes of stored banana (Musa paradisiaca L.) chips driedunder tray dryer at different temperature and pretreatment of Potassium metabisulfite and Sodium bisulfate. Int J Chem Stud 2016;4(6):54-58.
