Development and quality evaluation of ready to cook (RTC) dehydrated banana blossom

Abstract

The study entitled “Development and quality evaluation of ready to cook (RTC) dehydrated banana blossom” was carried out with objective to develop RTC product based on banana blossom and to evaluate its nutritional, functional, and organoleptic and shelf life quality. The banana blossom of three varieties viz Nendran, Rasakadali and Palayankodan were selected for the study. The banana blossom was weighed, washed, removed outer bracts, sliced and pre-treatment was done using different solutions like citric acid, butter milk, salt and potassium metabisulphite (KMS). The pre- treated slices were divided into three portions and developed three products from each portion viz dried slices, flour and RTC product in hot air oven at 60ºC. The results of functional properties revealed that bulk density was highest for Rasakadali flour (0.79) and rehydration ratio was found to be highest for Rasakadali and Palayankodan blossom flour (0.50). Sensory scores revealed that all the three RTC products were acceptable. Significant difference was found in the nutrient content of three products from three varieties of banana blossom. Calorific value was observed to be highest for Nendran RTC product (288 Kcal/100g). Palayankodan RTC product was found to have maximum protein content (18.12g/100g) among the developed products. In case of minerals, the calcium (223.33mg/100g), magnesium (29.89mg/100g) and potassium (583.66mg/100g) was highest in Rasakadali RTC product. Sodium content was detected to be highest in Nendran RTC product (286.67mg/100g) while low sodium content was noted for Rasakadali and Palayankodan blossom products. Highest iron content was observed for Palayankodan RTC product (140.22mg/100g). The moisture content was found to be highest for Palayankodan flour (6.71 per cent) The fibre, total minerals and oxalate was observed to be highest in Rasakadali RTC product (13.98g/100g, 6.00g/100g, 466.67mg/100g) and the phenol was found to be highest for Rasakadali dried slices (58.07mg/100g). Significant difference in the chemical components was observed on varietal as well as product basis. The developed products were packed in Al foil pouches and kept for shelf life studies. Slight increase in the moisture and peroxide content of developed products during storage period There is significant difference in the peroxide value and moisture content of the developed products on varietal as well as product basis. The microbial evaluation showed yeast growth on 90th day in flour of three varieties. Consumer preference showed Nendran RTC product as superior. All the developed RTC product from three varieties of blossom were organoleptically acceptable, Nendran RTC product was found to be superior while Rasakadali blossom product was found to be nutritionally superior.