Preparation and Organoleptic Evaluation of Banana Pseudostem Candy
M. Marimuthu
ICAR-Krishi Vigyan Kendra, Sirugamani, Tiruchirappalli-639115, India.
S. Easwaran *
ICAR-Krishi Vigyan Kendra, Sirugamani, Tiruchirappalli-639115, India.
V. Guhan
ICAR-Krishi Vigyan Kendra, Sirugamani, Tiruchirappalli-639115, India.
R. Vinoth
Institute of Agriculture, TNAU, Kumulur-621712, India.
*Author to whom correspondence should be addressed.
Abstract
Along with the growth and processing of banana fruit, a considerable amount of biomass (pseudostem, bloom, leaves, and suckers) is also produced. The extra biomass is left in the field after bunches are harvested and is either burned, dumped into lakes and rivers or just left on the bunds. This harms the ecology and the wellbeing of living things by contaminating nearby water supplies and the air. The findings of this study suggest that blanching banana pseudostem candy and flavouring it with pine apple may significantly improve the organoleptic ratings for its colour and look, texture, taste and flavour, and general acceptability. The findings revealed that the most consumer-acceptable banana pseudostem candy was made by steam blanching banana cubes for 2.5 minutes, steeping them in 40–60° Brix syrup, and flavouring them with pineapple.
Keywords: Banana, flavor, pseudostem