Preparation and Organoleptic Evaluation of Banana Pseudostem Candy

Along with the growth and processing of banana fruit, a considerable amount biomass (pseudostem, bloom, leaves, suckers) is also produced. The extra left in field after bunches are harvested either burned, dumped into lakes rivers or just on bunds. This harms ecology wellbeing living things by contaminating nearby water supplies air. findings this study suggest that blanching pseudostem candy flavouring it pine apple may significantly improve organoleptic ratings for its colour look, texture, taste flavour, general acceptability. revealed most consumer-acceptable was made steam cubes 2.5 minutes, steeping them 40–60° Brix syrup, pineapple.