Effect of drying methods on consumer acceptability of banana powder

DOI: 10.5958/0976-0563.2015.00013.5    | Article Id: DR-937 | Page : 63-66
Citation :- Effect of drying methods on consumer acceptability of banana powder .Asian Journal of Dairy and Food Research.2015.(34):63-66
A.K. Sahoo*, A.M. Sonkamble, S.R. Patil, R.K. Bhoyar and J.N. Papade sahooajit.md@gmail.com
Address : Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola- 444 104, India.


An experimental study was performed to determine the effect of different drying methods on consumer acceptability of banana powder. Basrai banana powder was prepared from mature unripe fruits collected from local market of Akola, Maharashtra. Banana was pre-treated with potassium metabisulphite followed by drying in solar and cabinet dryer. Banana powder was packed in 200 gauge polyethylene bag, each bag contained 100g powder. The sensory characteristics like colour, texture and overall acceptability of powder were analyzed through Hedonic scale and physicochemical parameters like moisture, total sugar, reducing sugar, ascorbic acid and titratable acidity were analyzed using FCRD model at 30 days interval upto 120 days. Solar dried banana powder showed better results with respect to colour, texture and overall acceptability along with physicochemical properties.


Cabinet drying Consumer acceptability Physicochemical properties Solar drying.


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