Vol. 8, Issue 11, Part K (2024)

Present investigation entitled “Utilization of banana (Musa paradisiaca l.) Pseudostem central core powder for preparation of cookies” was carried out at Department of post-Harvest Technology, ASPEE College of Horticulture as well as Banana Pseudostem Processing Unit, Soil and Water Management Research Unit, Navsari Agricultural University, Navsari-396 450, Gujarat during 2022-23. An experiment was laid out in Completely Randomized Design, which included three replications and seven treatments like different% of Banana pseudostem powder (BPP) (0%, 5%, 10%, 15%, 20%, 25% and 30%) with four months storage. The results revealed that 5% BPP with 95% Wheat flour (WF) during four months storage without any adverse effect on sensory attributes and gave maximum ash, fiber, potassium, iron, calcium and sodium content with best acceptability in banana pseudostem incorporate cookies. While, best sensory scores, banana pseudostem powder 5% blend with wheat flour gave higher overall acceptability of cookies during four months storage. It was seen that there is a decline in spread ratio of cookies with increase in levels of incorporation of banana central core powder. The cookies can be successfully stored for a period of four months in PP pouch without much changes in physico-chemical, sensory and microbial quality.