Effect of blending proportion on sensory appeal of banana fruit (Musa paradisiaca L.) and pseudostem central core blended jam

Abstract

The present investigation entitled “Effect of blending proportion on sensory appeal of banana fruit (Musa paradisiaca L.) and pseudostem central core blended jam” deals with the preparation of jam using combinations of banana fruit and pseudostem central core pulp as per treatments which were packed in glass bottles and stored at ambient temperature which were analyzed for sensory acceptance from the trained and non-trained people. The jams were studied at an interval of two months upto 6 months of storage period which was statistically analysed using completely randomized design. It can be elucidated that sensory evaluation of blended jam i.e. treatment with banana: pseudostem central core gained maximum acceptance score of colour and taste at initial, 3 and 6 months of storage which might be due to higher proportion of banana pulp which was preferred more by sensory panellists. Overall findings of investigation revealed that blended jam bottles can be successfully stored for 6 months with minimum changes in chemical and sensory qualities. Moreover, blending up to 50% banana pseudostem central core pulp with 50% banana pulp were found with acceptable sensory qualities which not only gives good sensory characters but provide higher nutritive qualities i.e. iron, potassium, fiber and lipid value to the product.