AbstractFor processing frozen green bananas of high quality it is recommended that the fruit be harvested at a pulp to peel ratio of about 1.5. In green handpeeled bananas shear press force values decreased linearly with an increase in pulp to peel ratios. Hot water peeling softens the fruit and results in a reverse relationship of pulp to peel ratios and shear press values, shear press values increasing linearly with pulp to peel ratios. The change in shear press values with pulp to peel ratios in thawed and boiled fruit follows this same pattern. The hardening effect of heating on the pulp texture was detected in sensory analysis. Fruit with a pulp to peel ratio ranging from 1.3 to 1.5 was found to be of acceptable texture. Sensory analysis of the frozen product cooked without thawing showed that the appearance, flavor and sample quality ratings increased as the pulp to peel ratio increased. Fruit with higher pulp to peel ratios had less off-flavor than less developed fruit probably due to the higher tann in content of the latter. No change in carbohydrates, moisture and ascorbic acid content was detected in fruit ranging in pulp to peel ratios from .9 to 1.6. The acidity increased and the pH decreased as pulp to peel ratios increased.
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