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in
| Title : |
Juice extraction and quality evaluation of malbhog harichal and athiya varieties of banana |
| Material Type: |
printed text |
| Authors: |
A Mishra, Author ; M B. Shrestha, Author ; C Bhattarai, Author ; M Paudel, Author |
| Pagination: |
148-153 p. |
| Languages : |
English (eng) |
| Abstract: |
Matured banana of varieties Malbhog, Harichal and Athiya were collected from Chitwan, Balkhu and Dharan, respectively. Combs separated from bunch were allowed for ripening. During ripening, average pH and acidity (%) were observed daily till fully ripened and was found increased gradually with different treatments for ripening. The average pH, acidity and TSS of ripened Malbhog, Harichal and Athiya were found 4.5, 0.684 and 21.53, 4.44, 0.7538 and 20.76 and 4.7, 0.4422 and 25.63, respectively. Analysis for moisture content was recorded to be 70.25, 71.72 and 68.65%; total sugar was recorded as 18.43, 17.24 and 20.36%; protein as 1.44, 1.10 and 1.62%; pectin as 0.95, 0.73 and 0.85%; crude fiber as 0.38, 0.39 and 0.66%, respectively. Ash was recorded as 0.89, 0.96 and 1.15%; vitamin C as 15.74, 12.09 and 11.88 mg/100 g; iron 0.4, 0.55 and 0.72 mg/100 g; calcium 11.96, 12.10 and 18.34 mg/100 g; phosphorus 0.31, 0.28 and 0.26 mg/100 g; and fat 0.39, 0.43 and 0.30%, respectively. In addition, ripened banana, juice was extracted by using pectinase enzyme incubating at 32°C for 2 hours followed by squeezing. The juice was then clarified, filled in glass bottle, sealed, pasteurized and stored for self life observation. Sensory evaluation of all juices was carried out according to hedonic rating method and liked by majority of panelists. The pasteurized juice was found in good sensorial condition up to 6 months. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=1661 |
in
Juice extraction and quality evaluation of malbhog harichal and athiya varieties of banana [printed text] / A Mishra, Author ; M B. Shrestha, Author ; C Bhattarai, Author ; M Paudel, Author . - [s.d.] . - 148-153 p. Languages : English ( eng) | Abstract: |
Matured banana of varieties Malbhog, Harichal and Athiya were collected from Chitwan, Balkhu and Dharan, respectively. Combs separated from bunch were allowed for ripening. During ripening, average pH and acidity (%) were observed daily till fully ripened and was found increased gradually with different treatments for ripening. The average pH, acidity and TSS of ripened Malbhog, Harichal and Athiya were found 4.5, 0.684 and 21.53, 4.44, 0.7538 and 20.76 and 4.7, 0.4422 and 25.63, respectively. Analysis for moisture content was recorded to be 70.25, 71.72 and 68.65%; total sugar was recorded as 18.43, 17.24 and 20.36%; protein as 1.44, 1.10 and 1.62%; pectin as 0.95, 0.73 and 0.85%; crude fiber as 0.38, 0.39 and 0.66%, respectively. Ash was recorded as 0.89, 0.96 and 1.15%; vitamin C as 15.74, 12.09 and 11.88 mg/100 g; iron 0.4, 0.55 and 0.72 mg/100 g; calcium 11.96, 12.10 and 18.34 mg/100 g; phosphorus 0.31, 0.28 and 0.26 mg/100 g; and fat 0.39, 0.43 and 0.30%, respectively. In addition, ripened banana, juice was extracted by using pectinase enzyme incubating at 32°C for 2 hours followed by squeezing. The juice was then clarified, filled in glass bottle, sealed, pasteurized and stored for self life observation. Sensory evaluation of all juices was carried out according to hedonic rating method and liked by majority of panelists. The pasteurized juice was found in good sensorial condition up to 6 months. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=1661 |
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