Study on The Effect of Pretreatments on Quality of Banana (Musa paradisiaca L.) Chips and Its Storage Stability
Ekta Shrestha *
Department of Food Technology, Tribhuvan University, Kirtipur, Nepal.
Anuj Dhakal
University of Maryland Eastern Shore, Maryland, USA.
Prabin Gautam
Gauradaha Agriculture Campus, Institute of Agriculture and Animal Science, Nepal.
Sonu Gautam
Institute of Agriculture and Animal Science, Tribhuvan University, Kirtipur, Nepal.
*Author to whom correspondence should be addressed.
Abstract
Banana chips are a popular snack made from unripe bananas and preserved through drying and frying methods. This study investigated the effects of different pretreatments on the quality and storage stability of banana chips. The pretreatments included a control (sample A), 5% salt solution (sample B), 5% citric acid (sample C), 5% lemon juice (sample D) and blanching (sample E). Unripe bananas were sliced and pretreated before frying. The prepared chips were subjected to proximate analysis, sensory evaluation. Chips were packed in various materials, including polyethylene (PE), Low density polyethylene (LDPE), and laminated foil. Parameters like acid value and peroxide value were analyzed during storage to assess storage stability over 30 days.
The results showed that banana chips pretreated with lemon juice (Sample D) obtained the highest scores in sensory evaluation. Proximate composition analysis revealed that Sample D contained 2.04% moisture, 1.983% crude protein, 25.2% crude fat, 7.63% crude fiber, 1.85% total ash, and 59.937% carbohydrates. Pretreated samples exhibited significantly lower acid and peroxide values, indicating improved storage stability during 30 days. Laminated packaging best preserved quality. Thus, lemon juice pretreatment and proper packaging significantly enhance banana chips' sensory quality and shelf life.
Keywords: Treatments, packaging, nutrition, shelf life, banana chips, storage stability