Utilization of Unripe Banana Powder into Traditional Fruit

Name: Utilization of Unripe Banana Powder into Traditional Fruit
Brand: LAP LAMBERT Academic Publishing
SKU: 9786207457649
Price: 15195 HUF
Availability: InStock

Szerző: Pratiksha Singh, Poonam Singh

Nyelv:

Kötés: Puha kötésű

Kiadó: LAP LAMBERT Academic Publishing

Elérhetőség: Beszállítói készleten

Küldés 8-11 napon belül

15 195 Ft

The present study was carried out with the objective to prepare thekua, by incorporating unripe bana...

Információk a könyvről

Szerző

Pratiksha Singh, Poonam Singh

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2024

oldal

EAN

9786207457649

ISBN

6207457641

Enbook ID

44761899

Kiadó

LAP LAMBERT Academic Publishing

Súly

125

Méretek

150 x 220 x 5

Teljes leírás

The present study was carried out with the objective to prepare thekua, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The wheat flour 80 percent ,60 percent , 40 percent was blended with 20 percent ,40 percent ,60 percent unripe banana powder to serve as experimental treatments T1, T2 and T3..Each treatment was replicated three times .Sensary evaluation of the thekua was carried out by using by using a 9 Hedonic Scale .The data obtained during the study were analysed statistically by using analysis variance and critical difference . On the basis of finding ,it was concluded T2( 40 percent unripe banana powder and 60 percent erfined flour ) was the most acceptable in Taste and Flavour, Colour , Body and Texture and Overall acceptability and on the basis of acceptability it is concluded that incorporated in value added traditional food products namely "Thekua". Nutrient determination indicates that higest fibre, calcium, phosphorous, and iron content were found in t3 T3 treatment. Cost of the last treatment of thekua 100 grm on the basis of raw ingredient was Rs Rs6-10.52.

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Utilization of Unripe Banana Powder into Traditional Fruit

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