Studies on Development, Quality Evaluation and Storage Stability of Banana Jam (Musa spp.)

The present investigation on the “Studies on development, quality evaluation and storage stability of banana jam (Musa spp.)” was carried out at Department of Horticulture, Faculty of Agriculture, Annamalai University, Annamalainagar during 2018-2020. The experiment was carried out in completely randomized design with four formulations and five replications. Banana was processed into jam and the effect of processing on the nutritional quality and sensory quality of jam was determined. The sensory evaluation was carried out at monthly intervals for three months during storage. Banana jam was prepared with four formulations viz., T1- Poovan, T2- Nendran, T3- Karpuravalli, T4- Peyan. Poovan banana jam (T1) was stored upto three months. The highest values for TSS (70.29%), total sugar (62.81%), protein content (0.45%) and lowest value for moisture (28.24%) were recorded in jam prepared from Poovan banana. The highest value for pH (5.35) was recorded in jam prepared from Karpuravalli banana (T3). The highest scores for organoleptic evaluation were obtained by Poovan jam. Banana jam had the shelf life of up to 3 months. The cost economics for production of banana jam was 1.71.

T. Uma Maheswari*1, N. Suganth2 and R. Sendhilnathan3 Click here to download file

Research Article | Published online : 25-Jun-2022