Potency of Banana Peel Application and Packaging in Enhancing Shelf Life of Banana Chips

Publication Date : 21/05/2015


Author(s) :

Sonia, N. S , Mini, C , Geethalekshmi, P. R.


Volume/Issue :
Volume 1
,
Issue 5
(05 - 2015)



Abstract :

The potency of banana peel and effect of packaging in enhancing the shelf life of Nendran banana chips was explored. Banana chips prepared with and without banana peel addition were stored in low density polyethylene (LDPE) pouches, tri-layered laminated pouches and under modified atmospheric packaging (MAP) in laminated pouches for three months. Banana peel application and MAP were found effective in retaining quality parameters. Chips prepared with 0.02% fresh banana peel and packed under MAP in laminated pouches showed low moisture (6.83%), FFA value (5.79 mg KOH/g), peroxide value (8.13 meq. O2/ kg), highest iodine value (9.22), yellowness index (108.54) and crispness (4.10) at the end of 90 days of storage. Higher mean rank value for sensory quality parameters and highest antioxidant activity (10.90 ± 1.10 %) were also recorded by this treatment. The study revealed that incorporation of 0.02% fresh banana peel to frying oil at smoke point of 1650C and storing under MAP system in laminated pouches ensures shelf life of three months to Nendran banana chips.


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