Vol. 9, Special Issue 1 (2021)

Effect of the storage period on the proximate analysis of banana chips was evaluated for three samples which were selected by hydrocolloid treatment. Storage period for 15 days and 30 days were indicating that deflection in the analytical parameter. Moisture content for different samples was increased due to absorption from atmosphere. Fat content was decreased due to formation of free fatty acids which was result in to rancidity. Acidity remains slightaly constant. Ascorbic content were slightly increases. Ph somewhat remain constant. Peroxide value was increased as the days passes it means indicate that rancidity of oil. Banana snacks prepared were evaluated for sensory characteristics. Sensory characteristics indicate that snacks prepared from Ardhapuri cultivar were good in terms of sensory characteristics as compared to snacks from Grand naine and Mahalakshmi cultivar.