Vol. 8, Issue 7, Part D (2024)

Abstract: The present investigation entitled “The Physico-chemical properties of value added product of banana chips” was conducted at the experimental Laboratory of Horticulture department and also at Post harvest technology Laboratory the Department of Horticulture, Naini Agricultural. Institute, Sam Higginbottom university of Agriculture, Technology and Sciences, Prayagraj (U.P.) during 2023-2024. The Physico-chemical properties of value added product of banana chips done with two different cultivar Nendran and cv. Dwarf Cavendish. There was significant differences between the treatments. The experiment was laid out in Completely randomized design with 12 treatments which were replicated thrice. The treatments were T₁ Nendran banana chips (Refined oil without spices & salt), T₂ Nendran banana chips(Refined oil with black pepper and salt),T₃ Nendran banana chips (Refined oil with red chilli powder and salt), T₄ Nendran banana chips (Coconut oil without spices & salt), T₅ Nendran banana chips (Coconut oil with black pepper and salt), T₆ Nendran banana chips (Coconut oil with red chilli powder and salt).T₇ cv. Dwarf Cavendish chips(Refined oil without spices & salt),T₈ cv. Dwarf Cavendish chips (Refined oil with black pepper and salt), T₉ cv. Dwarf Cavendish chips (Refined oil with red chilli powder and salt),T₁₀ cv. Dwarf Cavendish chips(Coconut oil without spices & salt), T₁₁ cv. Dwarf Cavendish chips(Coconut oil with black pepper and salt),T₁₂ cv. Dwarf Cavendish chips (Coconut oil with red chilli powder and salt). On the basis experimental finding it was concluded that the best treatment is T₂ in refined oil fried Nendran banana chips with black paper and salt was found to be based in terms of pH is 4.7 and TSS content is 2.8 ⁰Brix.Overall acceptability is 8.36 score out of 9 during in 3 month storage.