Three varieties of banana viz, Poovan, Rasthali and Red banana were canned and subjected to textural analysis which revealed that Rasthali offered more resistance to cutting, penetration and in TPA test followed by Poovan. Red banana and Poovan stored in 30°B covering syrup at 4.5 months of storage disintegrated during TPA test. Canned banana was microbiologically safe after 4.5 months of storage. The sensory evaluation showed that the overall acceptability was found to be very good.
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