Banana value added products

Banana being a highly perishable fruit, suffers from high post-harvest losses to the extent of about 30 to 40 per cent. Among the several techniques available for preservation or processing of banana, dehydration is widely adopted technique for banana and also banana processing industry to take advantage of market opportunities, consequently contribute to the improvement of living standards of farmers by improving employment opportunities.

5p trinhthamhodang1212 06-04-2020 11 0   Download

The present investigation was carried out to standardize and evaluate plain, probiotic, prebiotic and synbiotic yoghurts using selected yoghurt commercial starter culture, probiotic cultures (L. acidophilus, L. casei, L. plantarum, and L. rhamnosus), and prebiotic fibre sources viz., oat flour, inulin and banana flour. Based on the acceptance of the product from the sensory point of view, the overall acceptability score for plain and probiotic yoghurt prepared with 2 % inoculation was higher than 1 % inoculation. Prebiotic yoghurt prepared with 0.5% oat flour, 1.0% inulin and 1.

15p caygaocaolon4 04-04-2020 12 1   Download