International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Standardization of banana peel based sauce


Megha Karthikeyan, Suma Divakar

Banana peel is a major by product of banana processing industry and a throw away waste after consumtion as a table fruit. This peel is reported to be rich in fibre and various nutrients like poly unsaturated fatty acids, amino acids, micro nutrients and starch. This product is used by certain sections of our population as a vegetable. However, it has not been exploited commercially. This study utilized this raw material to standardize to a sauce with table applications. The product was evaluated for its sensory qualities, shelf life, nutrient and chemical composition. The product was rated as highly acceptable and profitable.
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