Asian Journal of Dairy and Food Research, volume 35 issue 4 (december 2016) : 341-342

Preparation of flavored candy from central core of banana pseudostem

C.S. Desai*, C.D. Desai, S.K. Desai, P.S. Mistry, J.M. Patel, H.B. Vaidya
1<p>Pseudostem Processing Unit, SWMRU,&nbsp;Navsari Agricultural University, Navsari - 396 450, Gujarat, India.</p>
Cite article:- Desai* C.S., Desai C.D., Desai S.K., Mistry P.S., Patel J.M., Vaidya H.B. (2016). Preparation of flavored candy from central core of banana pseudostem . Asian Journal of Dairy and Food Research. 35(4): 341-342. doi: 10.18805/ajdfr.v35i4.6638.

In addition to fruit production, huge quantity of biomass is (pseudostem, leaves, suckers etc.) is generated in banana. Developing edible products from banana central core was one of the activities envisaged in the National Agricultural Innovation Project sanctioned in consortium mode with Navsari Agricultural University, Navsari as lead centre. Further, in Gujarat, consumption of central core is not commonly observed. In past few scientists prepared candy from central core and registered patent of it. In order to popularize candy consumption and to gain acceptability among people, it was prepared by using different artificial flavors. Present Experiment was conducted in the year 2010 and banana pseudostem centre core (cv., Grand Naine) was obtained from Soil and Water Management Research Unit Farm, Navsari Agricultural University Navsari. The four flavors as treatments viz; lemon, mango, orange and pineapple were used for flavoring banana central core candy. Flavoring was done during the steeping of banana centre core candy at 7th, 9th, 11th and 13th days. The candy was organoleptically evaluated by 9 point hedonic scale and results show that flavoring of banana pseudostem central core candy could be done successfully with mango, pineapple, orange and lemon flavors. However mango flavor was fount most acceptable with 7th day of flavoring.

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