Effect of TBHQ Concentration on Sensory Quality of Banana Peel based ‘sev’ in Package Materials

Present investigation was aimed to evaluate sensory quality of banana peel based ‘sev’ (snake food) during storage. An experiment was set up with ten treatment combinations consisting of five different TBHQ concentrations and two different packing materials for the preparing of banana peel-based ‘sev.’ The prepared ‘sev’ was kept for five months in order to analyze the sensory characteristics every month. The findings showed that banana peel-based 'sev' that was frying in oil containing 150 ppm TBHQ and packaged in laminated aluminum bags showed little loss in color, taste, texture, flavor and overall acceptability. Overall research findings showed that banana peel-based ‘sev’ with improved sensory qualities could be made by frying ‘sev’ in sunflower oil containing 150 ppm TBHQ, then packing in laminated aluminum bags. The banana peel based ‘sev’ can be successfully stored for a period of 5 months with minimum changes in sensory quality.