Study the physico-chemical properties of value added product of banana chips

Introduction

Banana (Musa Paradisiaca) belongs to the family Musaceae. It is one of the oldest fruits known to mankind. Banana plants are the largest plants on earth without a woody stem. Banana is the most delicious fruit used as subsidiary food. It is consumed as table purpose as well as culinary fruit, its leaves are universally used for serving meals in South India and chopped banana stems are used as cattle feed. Some species of banana yield fibre, which is used for making ropes. The tip of inflorescence is cooked as a vegetable in some places. The plant is also used for decoration purpose in wedding, festivals and fairs. It is used as raw material in industries for preparation of banana powder, chips, juices and beer. The juice of banana stem is used in making paper bond, tissue paper etc. India is the major exporter of banana. However tremendous quantities of bananas are lost either through overproduction or in sorting and grading to meet quality standards for the fresh fruit export market, which could otherwise be used for processing. Fried products are popular as snack foods. These are prepared from a variety of raw materials and vary in size, shape and composition, but all are prepared by deep fat frying in vegetable oils and have relatively large proportions of fat/oil. Chips are the most popular snack item in many fast food outlets. Fried banana chips may be one of the important potential banana products in India. Banana chips may be also easily salable snack food in the markets. For longer shelf life, crispiness and chips quality moisture content is the most important factor as far as storage stability is concerned. Bacteria and other microorganism cannot grow easily in lower percentage of moisture content in chips.

Results and Discussion

The maximum pH of banana chips during storage was recorded in T2 (Refined oil with black pepper and salt) in cv. Nendran with (4.7) followed by T8 (Refined oil with black pepper and salt) in cv. Dwarf Cavendish with (4.6) and the minimum was recorded in T1 (Refined oil without spices & salt) in Nendran cultivars with (4.3). Variations in pH during storage may be due to change in chemical properties which are affected by storage conditions. This finding agreed with the finding of Vikram and Prasad (2014) [6] also reported similar trend in banana chips. The maximum T.S.S of banana chips during storage was recorded in T2 (Refined oil with black pepper and salt) in cv. Nendran with (2.8) followed by T8 (Refined oil with black pepper and salt) in cv. Dwarf Cavendish with (2.7) and the minimum was recorded in T1 (Refined oil without spices & salt) in Nendran cultivars with (2.1). As the duration of storage increased, the TSS of banana chips in different cultivars (T1 to T9). Increased polysaccharide hydrolysis and concentration from dehydration may be the cause of the rise in total soluble solids with longer storage times. In some cultivars, the maximum TSS was noted at the conclusion of storage. It might be because these chips lose the most water. Jawandha et al. (2012) [5] , Mahajan and Singh (2014) [7] reported similar outcomes in "Nendran and dwarf cavendish and Grand naine (G-9)" banana chips during storage. Mahajan and Singh (2014) [7] reported that shrink film wrapped Banana chips recorded higher TSS (2.45obrix) after 5 days of storage which reached to its peak value (3.30obrix) after 20 days of storage.

The maximum total sugar of banana chips during storage was recorded in T2 (Refined oil with black pepper and salt) in cv. Nendran with (34.21%) have highest total sugar followed by T5 (Refined oil with black pepper and salt) in cv. Dwarf Cavendish with (33.58) which were significantly superior then T11 (Refined oil without spices & salt) in Nendran cultivars with (33.58). This finding agreed with the finding of Kumar and Siddharth (2015) [4] . The total sugar in banana varieties Grande G-9 and Dwarf Cavendish was compared through rigorous analysis. Statistical data revealed that G-9 exhibited a slightly higher oil content of 22.1% compared to Dwarf Cavendish at 11.8%. This discrepancy underscores the genetic variability within banana species, influencing their nutritional profiles.

The maximum protein content of banana chips during storage was recorded in T2 (Refined oil with black pepper and salt) in cv. Nendran with (2.56) followed by T8 (Refined oil with black pepper and salt) in cv. Dwarf Cavendish with (2.50) and the minimum was recorded in T1 (Refined oil without spices & salt) in Nendran cultivars with (2.21). Thakur et.al (2002) [2] reported comparable outcomes in banana chips. Ali et al (2015) [1] reported that the protein content comparison among banana varieties Grande G-9, Dwarf Cavendish, and Nendran revealed distinct nutritional profiles. Statistical analysis showed G-9 with 1.2% protein, Dwarf Cavendish at 2.30/100 g, and Nendran leading at 2.5/100 g. (7.3). This finding agreed with the finding of Vikram and Prasad (2014) [6] compositional changes in value-added product banana and potato chips. The fiber content in banana cultivar Nendran is notably higher than in Dwarf Cavendish. Research shows Nendran bananas contain approximately 4.3 grams of fiber per 100 grams, whereas Dwarf Cavendish typically contains around 2.6 grams per 100 grams.

Conclusion

On the basis experimental finding it was concluded that the best treatment is T 2 in refined oil fried Nendran banana chips with black paper and salt was found to be based in terms of pH, Total soluble solids, starch, protein and fiber content in banana chips.

References

1. Kumar, Maini SB, Diwan B. A simple way to preserve potato for chips making. J Food Sci Technol. 2006;19:267-271.
2. Kumar, Siddharth. Investigation of physical and chemical properties of banana starches. J Food Sci Technol. 2015;47:1493-1497.
3. Jawandha. Effects of vacuum frying on structural changes of bananas. J Food Eng. 2012;106:298-305.
4. Vikram, Prasad. Using hydrocolloids to decrease oil absorption in banana chips. LWT Food Sci Technol. 2014;42:1199-1203.
5. Mahajan, Singh. Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage. Anal Chem Acta. 2014;524:185-189.