Chemical quality parameters of banana Pedha as influenced by pulp content and storage period

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, 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 as sub-treatments. The chemical parameters like moisture, TSS, acidity, reducing sugars and total sugars of banana Pedha were studied. The treatments with different pulps and storage periods recorded significant variation in the quality parameters however their interactions were found non-significant for all the traits studied except acidity of banana Pedha. Among the banana pulp treatments 300 g pulp recorded its superiority for highest TSS (76.50°B), reducing sugars (9.33%) and total sugars (60.55%) however the treatment with100 g pulp exhibited minimum moisture (5.02%) and acidity (o.46%). The highest TSS (74.85°B), reducing sugars (9.20%), moisture (7.93%) and total sugars (55.89%) were recorded under treatment of 15 days storage.