A. Karthiayani ¹, C. T. Devadas ¹, Z. John Kennedy ¹

Affiliations
1 Dept. of Food & Agrl. Process Engg. AEC & RI, TNAU, Coimbatore - 641 003, IN

Abstract

Banana (Musa Spp) is highly perishable in nature and could not be stored as such for longer periods under ambient or refrigerated conditions. The banana varieties grown on commercial scale in Tamil Nadu are Poovan, Rasthali, dwarf Cavendish, Nendren, Red banana and robusta. Among these varieties red banana assumes significance due to its excellent flavour and taste. Banana has a very special place in diet, low in fats, cholesterol and high in calories. About 100g of banana provides about 100 calories which is 50 per cent more energy released by other fruits like apple, citrus and others. Keeping banana as a whole fruit for long time is not feasible due to its poor shelf life quality. The processed products from banana are also very limited at present and there is a good market potential for the banana product. One of the methods of preserving banana is thermal processing and which have proven to be one of the most effective techniques used for food preservation.

Full Text

     

S. Shanmugasundaram ¹, Z. John Kennedy ¹, V. Thirupathi ¹, L. Narayanan ¹

Affiliations
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003, IN

Abstract

The banana perhaps the cheapest and most extensively consumed fruit, have carbohydrates in the form of sucrose, fructose and glucose with low fat content. Banana by itself makes a wholesome food for all ages as it contains almost all essential nutrients including minerals and vitamins. Banana is a good source of potassium, which is a vital mineral for muscle and nerve function.

Full Text