Sensory evaluation of Pedha using different levels of banana pulp and storage period

The study was undertaken to standardize the process of preparation of banana Pedha was made using different levels of banana pulp and was kept in storage instead of using Khoa, a valuable dairy product. The organoleptic evaluation was carried out by semi-expert panel of judges by using a nine-point hedonic scale. The data were analyzed by using factorial completely randomised block design. Significant colour variation was recorded due to pulp levels, storage period and their interactions. Highest score for colour (8.17) was reported with 150 g followed by100 g banana pulp treatment (7.98). Maximum colour score (7.93) was recorded at 10 days of storage followed by 5 days storage treatment (7.74). The treatment combination of 150 g pulp and 0 day storage treatment gave highest score (8.50). In respect of flavour and texture of Pedha the significant variation was recorded due to pulp content and highest scores of 7.88 and 7.42 respectively were found with 150 g banana pulp treatment. Overall acceptability (7.71) was recorded for treatment having 150 g pulp. The influence of storage period and interaction of storage period and pulp content on flavour and texture of Pedha was found non-significant.