Colour parameters of banana Pedha as affected by pulp content and storage period

Abstract

The laboratory experiment was conducted for standardization of preparation process of Pedha using banana pulp instead of Khoa, a costly dairy product and other ingredients like sugar, ghee and milk powder at Post Graduate Institute of Post Harvest Management, Roha, Dist Raighad, Maharashtra. The study was conducted with five levels of banana pulp (100, 150, 200, 250 and 300 g) as main treatments and storage at ambient conditions for 0, 5, 10 and 15 days. The colour parameters like L*, a* and b* values of banana Pedha were recorded at different days of storage. The treatments with different pulp quantities and storage periods recorded significant variation in the colour parameters however their interactions were found non-significant for all the traits studied except a* value of banana Pedha. Highest L* value (89.28) was recorded with 100 g banana pulp. The highest L* values of 86.09 and 84.81 were also recorded under 0 and 5 days storage respectively. Maximum a* value (3.52) was exhibited by treatment of 300 g pulp. The a* value got decreased with the decrease in pulp content. Maximum a* value (3.06) was recorded under 15 days storage. The treatment of 300 g pulp + treatment of 15 days storage recorded highest a* value (4.10). The highest b* values of 27.33 and 26.64 were recorded in treatments with 100 and 150 g banana pulp respectivelywhich were statistically on par. Similar trend was recorded under 0 and 5 days storage treatments.