Abstract: Background: Seeni banana (Musa acuminata ABB) is a highly nutritious fruit which has high postharvest loss compared to other banana varieties, due to the high perishability and inadequate preservation methods in Developing countries. Society is already consuming banana snacks which are deep fried of high fat content with the concerns and knowledge of non-communicable diseases such as Cardio Vascular Diseases, Cancers.
Materials and Methods: This study was focused on extending the shelf life of Seeni Banana (Musa acuminata ABB) by dehydrating the eighty percent ripen fresh banana in to a snack by making use of vacuum dehydration. The final product was evaluated for microbiological properties (Total viable plate count, Yeast and mold count, Escherichia coli) prior to the sensory......
Key Word: Dehydrated banana, proximate analysis, sensory evaluation, snacks, vacuum dehydration
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