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Product Development and Nutritional Assessment of Banana Pseudostem Squash

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  • Shabna P.T

    (Food Technology Department, SAFI Institute of Advanced Study (Autonomous))

  • Anusha R

    (Food Technology Department, SAFI Institute of Advanced Study (Autonomous))

Abstract

The study, titled “Product Development and Nutritional Assessment of Banana Pseudostem Squash,†aimed to create and assess a squash derived from banana pseudo stem and sugar syrup, enhanced with three distinct essences: vanilla, mint, and ginger. Sensory analysis gauged the acceptability of the banana pseudo stem squash variants, revealing that the vanilla-infused version scored notably higher, averaging 8 out of 9. The investigation involved tracking protein, antioxidant, carbohydrate, total ash, acidity percentages and total soluble solids (°Brix) over three months. Findings indicated a rising trend in total soluble solids and declining trends in titrable acidity, antioxidant, carbohydrate, and protein during storage. The squash, bottled in glass, exhibited a shelf life of three months at ambient conditions without compromising sensory qualities, meeting established quality standards. This product’s heightened acceptability in sensory evaluation highlights its potential for the profitable utilization of banana pseudo stem, contributing to the development of various value-added products.

Suggested Citation

  • Shabna P.T & Anusha R, 2025. "Product Development and Nutritional Assessment of Banana Pseudostem Squash," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 12(7), pages 442-446, July.
    • Handle: RePEc:bjc:journl:v:12:y:2025:i:67:p:442-446
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