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Year: 2010, Volume: 47, Issue: 3

Year: 2010, Volume: 47, Issue: 2

Year: 2010, Volume: 47, Issue: 1

Preparation of osmotic dehydrated ripe banana slices

Content Provider	PubMed Central
Author	Chavan, U. D. Prabhukhanolkar, A. E. Pawar, V. D.
Abstract	Process for preparation of ripe banana slices using osmotic dehydration was standardized. Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices were divided into 5 lots and pretreated with sulphur fumigation @ 2 g/kg of slices for 2 h then each lot was soaked in 60 0Brix sugar syrup containing 0.1% KMS + 0.1 % citrate, 0.1% KMS + 0.1% citrate + 0.2%, 0.4% and 0.8% ascorbic acid and control respectively. After 16 h soaking, quick washing, blotting and then cabinet drying at 55 °C for 10 h up to 18% moisture content was done. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for 6 months. The chemical, microbial and organoleptic changes were monitored for 6 months. The osmo-dried banana slices prepared with sulphur fumigation @ 2 g /kg slices for 2 h followed by soaking in 600Brix sugar syrup containing 0.1% KMS + 0.1% citrate + 0.2% ascorbic acid were found better with respect to colour and appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in TSS, total sugars and reducing sugars content of osmodried banana slices. The products were found microbiologically safe and sensorily acceptable up to 6 months storage at ambient condition.
Related Links	http://dx.doi.org/10.1007/s13197-010-0063-8
Ending Page	386
Page Count	7
Starting Page	380
File Format	PDF
ISSN	00221155
e-ISSN	09758402
Journal	Journal of food science and technology
Issue Number	4
Volume Number	47
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-08-01
Access Restriction	Open
Rights Holder	Springer-Verlag
Subject Keyword	Food Science Research in Higher Education
Content Type	Text
Resource Type	Article
Subject	Food Science

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