Optimisation of value added product of banana chips on sensory aptitude
Singh Suman, Mishra Sunita
Knowledge and concern of the bad health implications of high fat intake consumers has resulted in a rising demand for low fat foods. Banana is one of the oldest cultivation plants all parts of the banana plant have medicinal application. Three major products were developed using different composite mint flavour, tomato flavour and sweet flavour. Developed product was evaluated on various parameters i.e. sensory evaluation and nutritional analysis. Sensory evaluation of prepared product was carried 9 hedonic scale, out of there. Analyses and measures human responses to the composition of foods. e.g. Appearance, touch, odour, texture, temperature and taste. Hence, highest accepted product was put five for the nutritional analysis and percentage of protein, energy, carbohydrates, fibre and fat were respectively.