Studies on preparation of jam from ripe banana

A study on processing of banana jam was conducted in the laboratory of the Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswaviyalaya, Nadia during the year 2010–11. The experiment was based on preparation of jam as per normal procedure and quality evaluation of the banana jam. The experiment was conducted with three banana varieties, viz., Martaman, Grand Naine and Kanthali. The design adopted was factorial completely randomised design. The investigation revealed that the addition of KMS (if not wax) is a necessity for jam preparation and proved the most effective way of preparing and showed good result, or the product spoils after a week and the best result was shown by the one which is blanched. The banana jam prepared in laboratory was analysed physicochemical during storage of two months at 15 days interval. The jam retained their acceptable quality as per sensory evaluation though some physicochemical changes occur during the storage period. Grand Naine was found the best among the three varieties chemically and organoletically for the preparation followed by Martaman and Kanthali.