ISSN2456-3315
Impact Factor10.57
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ESTD2016
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Paper Title
Development of Banana Peel Sauce
Authors
Ujwala Pralhad Ghule , G.R Pandhre , Amit Pund
Keywords
banana peel sauce, fruit and vegetable, jalgoan,artificial marterial ,manufacturing of sauce, sensory evaluation
Abstract
There are a lot of fruit and vegetables for which the sauce manufacturing process is standardized, but there is no material found on the manufacturing of banana sauce, even sauce is not available in the market, and there are many varieties of sauce using fruits and vegetables under this background, sauce was prepared from ripe banana without adding any artificial material, the quality of banana peel sauce was judged by sensory evaluation, and the consumer index was Jalgaon leads in banana output and productivity in India, accounting for one-third of total production. Productivity is between 65 and 75 metric tons per hectare. The yearly turnover is Rs. 1500 crore/year, and the export of banana from India is only 0.08%.
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IJRTI — journal style
"Development of Banana Peel Sauce", IJRTI - International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2456-3315, Vol.9, Issue 2, page no.83 - 90, February-2024, Available :https://ijrti.org/papers/IJRTI2402016.pdf
APA — 7th edition
Ghule, U. P., Pandhre, G. R., & Pund, A. (2024). Development of Banana Peel Sauce. International Journal for Research Trends and Innovation, 9(2), 83 - 90. https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016
MLA — 9th edition
Ghule, Ujwala Pralhad, et al. "Development of Banana Peel Sauce." International Journal for Research Trends and Innovation, vol. 9, no. 2, 2024, pp. 83 - 90, https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016.
Chicago — 17th, bibliography
Ghule, Ujwala Pralhad, G.R Pandhre, and Amit Pund. "Development of Banana Peel Sauce." International Journal for Research Trends and Innovation 9, no. 2 (2024): 83 - 90. https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016.
Harvard — author–date
Ghule, U.P., Pandhre, G.R. and Pund, A. (2024) 'Development of Banana Peel Sauce', International Journal for Research Trends and Innovation, 9(2), pp. 83 - 90. Available at: https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016
IEEE — numbered reference
U. P. Ghule, G. R. Pandhre and A. Pund, "Development of Banana Peel Sauce," IJRTI, vol. 9, no. 2, pp. 83 - 90, Feb. 2024.
Vancouver — biomedical
Ghule UP, Pandhre GR, Pund A. Development of Banana Peel Sauce. IJRTI. 2024 Feb;9(2):83 - 90.
AMA — 11th edition
Ghule UP, Pandhre GR, Pund A. Development of Banana Peel Sauce. IJRTI. 2024;9(2):83 - 90. Accessed at https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016
BibTeX — Zotero, Mendeley, LaTeX
@article{IJRTI2402016,
author = {Ujwala Pralhad Ghule and G.R Pandhre and Amit Pund},
title = {Development of Banana Peel Sauce},
journal = {International Journal for Research Trends and Innovation},
volume = {9},
number = {2},
pages = {83 - 90},
year = {2024},
month = {February},
issn = {2456-3315},
url = {https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016}
}
RIS — EndNote, RefWorks
TY - JOUR
AU - Ghule, Ujwala Pralhad
AU - Pandhre, G.R
AU - Pund, Amit
TI - Development of Banana Peel Sauce
T2 - International Journal for Research Trends and Innovation
JA - IJRTI
VL - 9
IS - 2
PY - 2024
SN - 2456-3315
UR - https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016
SP - 83
EP - 90
ER -
Issue
Volume 9 Issue 2,
February-2024
Pages : 83 - 90
Other Publication Details
Paper Reg. ID
IJRTI_189105
Published Paper ID
IJRTI2402016
Downloads
205,641
Research Area
Engineering
Country
Mumbai, maharashtra , India
Published
February 2024
Published Paper PDF
https://ijrti.org/papers/IJRTI2402016.pdf
Published Paper URL
https://ijrti.org/viewpaperforall.php?paper=IJRTI2402016
About Publisher
International Journal for Research Trends and Innovation
Published by IJRTI (JW Publication)
2456-3315
ISSN
10.57
Impact Factor
2016
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Open
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Declarations
Funding
No external funding was received for this study.
Conflict of Interest
The authors declare that they have no conflict of interest.
Acknowledgements
The authors would like to thank the reviewers and the editorial board of International Journal for Research Trends and Innovation for their careful reading and constructive comments, and all colleagues who supported the preparation of this manuscript.
