Comparison of Physicochemical Properties and Preference between a New and Traditional Variety of Banana

Abstract

Sensory analyses of the two varieties of banana, a new variety of banana cultivated in highlands and the traditional variety were carried out to determine the preferenceof consumer and trained panelists for the analysis. The physicochemical properties were also determined. The new variety of banana was preferred by both consumers and trained panelists for its sweetness, firmness and richness of taste, while the traditional variety was preferred for its sweetness and softness, but not richness by consumer. The brix value, acidity firmness and adhesiveness of the new variety of banana were each higher than those of the traditional variety. These physicochemical data supported the data from the sensory analysis.