Development of Minimally Processed Banana Blossom (Musa acuminate colla)
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Date
2011
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
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Minimally processing of fruits and vegetables is a i rapidly developing segment of the food industry. The manufacturing steps of minimally processed products involve washing, sorting, yelling, slicing, blanching and package "S IU fi I iris, The wound responses are the major problem of fresh cut development which case the enzymatic browning (Wickraiaiaiaclachii and Ramaiiitikaaracliclii, 2005) leaning to the reduction of visual and organoleptic quality. Control of wound responses are the key to produce minimally processed product if S°0d quality (Jaiiisicwicz e/ ml., 1999), Blanching is an important treatment which primarily aims at inacti voting the enzymes that cause undesirable changes (Kaui anti Kapoor, 2000). The increase in cut damaged surfaces ani4 availability of cell u nutrients (Delaqtiis e/ ri/., 2003) and i increase’s hand ling (Dat iiaabaudu c/ p/., 2007) of the products provide greater opportunity for contamination by pathogenic organisms. Minimally proceed vegetables are rare iii the Sri Lankan market. Therefore, the major objective of this research is to develop a minimally processed vegetable front consumption constricted local banana blossom.
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Keywords
Agriculture, Food Technology, Food Science, Crop Production