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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 242-249
DOI: https://doi.org/10.20546/ijcmas.2018.704.027


Effects of Anti-Browning Pretreatments on Browning of Banana Pulp
Simran Arora, Saleem Siddiqui, Rakesh Gehlot and Naseer Ahmed
Centre of Food Science and Technology, CCS Haryana Agriculture University, Hisar, Haryana, India
*Corresponding author
Abstract:

The present investigation was carried to examine the effects of different anti-browning agents on browning and sensory quality of extracted banana pulp. The banana fruit from ripe and over-ripe stages were separately peeled, sliced and pulped using different pre-treatments such as blanching in water (at 950C for 2 min), potassium meta-bisulphite (0.1%), potassium meta-bisulphite (0.2%), citric acid (1%), citric acid (2%), ascorbic acid (1%), 1% citric acid and 0.5% cysteine, 1% citric acid and 0.5% calcium chloride, 1% citric acid and 1% ascorbic acid and 0.5% cysteine. Sliced banana were mixed with small amount of water containing anti-browning agent and blended in mixer for pulping. Pretreated banana pulp from ripe and over-ripe fruit was analyzed for browning index and sensory (color and appearance, taste, aroma and overall acceptability) quality. Among the various treatments tried for preventing browning, the pre-treatment of the pulp with potassium metabisulphite (KMS) at the concentration of 0.1 and 0.2% was found to be the most effective treatment, where both of its concentrations were equally effective in controlling browning in ripe and over-ripe banana pulp. The effect of anti-browning pre-treatments were similar for ripe and over-ripe banana pulp, however the control of browning was more in ripe pulp than from over-ripe banana pulp.


Keywords: Banana pulp, Anti-browning pretreatments, Browning index, Sensory evaluation
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How to cite this article:

Simran Arora, Saleem Siddiqui, Rakesh Gehlot and Naseer Ahmed. 2018. Effects of Anti-Browning Pretreatments on Browning of Banana Pulp.Int.J.Curr.Microbiol.App.Sci. 7(4): 242-249. doi: https://doi.org/10.20546/ijcmas.2018.704.027