Abstract
Minimal processing techniques should provide the market with fresh- like appearance. Fresh-cut vegetables are consumed widely and it is a healthy, nutritional and convenient option. The present study aimed to standardize and develop the minimally processed precut pseudostem. Two banana varieties were selected viz., ottuvazhai (syn Mupaddai) (V1), vayalvazhai (V2) for developing minimally processed product.To prevent browning, different pretreatments such as lemon juice, turmeric powder, curd, salt, water, citric acid, and vinegar were used at 1 to 5 % concentration. Two different packaging materials, viz., aluminum foil (P1) and low-density polypropylene (P2) were used.The chemical composition of banana pseudostem was analyzed. The moisture, browning index, color value and microbial study of the precut pseudostem were analyzed using standard procedures. The quality of minimally processed precut pseudostem was evaluated from the initial day to 9 days at ambient and refrigerated storage conditions. Among the pretreatments, citric acid pretreated precut pseudostem had an effective role against browning reaction.During storage conditions, a minimum changes were observed in Mupaddai variety (V1) precut pseudostem sample. At refrigerated condition, the minimally processed product (V1) from aluminum foil was good upto 9 days of storage condition.
Highlights
Banana plant is the largest herbaceous flowering plant which is tall and fairly sturdy (Nelson et al, 2006)
In fresh-cut processing, surface darkening is one of the main physiological effects and which leads to the loss in quality of fresh-cut produce due to oxidation of phenolic compounds in freshcut produce by polyphenol oxidase (PPO) enzymes (Francis et al, 2012).Shelf life could be extended by preservation techniques such as low-temperature storage, controlled atmosphere, hypobaric and modified atmosphere packaging methods (Loizzo et al, 2012)
Two variety of banana pseudostem was selected for preparation of minimally processed precut pseudostem, i.e. Ottuvazhai (V1) and vayalvazhai (V2)
Summary
Banana plant is the largest herbaceous flowering plant which is tall and fairly sturdy (Nelson et al, 2006). A day’s peoples lifestyle patterns is changed that lead to an increase the demand for fresh-cut vegetables. People did not have time to prepare vegetables at home as well as in hostels. For this reason, the demand for minimally processed products is increased (Allende et al, 2006). It is more fibrous and is helpful in weight loss programme. The tender core is rich in potassium and vitamin B6, which helps inproduction of insulin and hemoglobin. The tender core helps to alleviate stomach disorder and diabetes. For increasing of daily vegetable intake, fresh-cut vegetables are consumed widely and it is healthy, nutritional and convenient option (Xylia et al, 2019)
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