Jangam Vishala and Gurpreet Singh
Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara-144 411 (Punjab),
India
*(e-mail : gurpreetraje@rediffmail.com; Mobile : 84350 02901)
(Received : May 29, 2021; Accepted : August 15, 2021)
ABSTRACT
The present study was accomplished for the development of chutney from banana peel in combination
with tomato. Different combinations of banana peel and tomato were tried for preparation of chutney
and its quality was analyzed on the basis of biochemical and sensory attributes to standardize method
of chutney preparation. Chutney from banana peel was nutritious product and one of the best ways of
utilization of banana peel. Biochemical parameters like TSS, pH, vitamin-C, total sugars, reducing sugars
and non-reducing sugars as well as organoleptic evaluation were done for chutney for different
combinations. Based on the overall acceptability, the treatment with ratio of 70 : 30 (banana peel :
tomato) was observed as the best among all treatments in terms of all quality parameters and overall
acceptability.
Key words : : Musa, lycopersicon, sauce, post-harvest processing