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Influence of Pre-treatments on Quality of Dehydrated Ripe Banana (Musa acuminata cv. Embul)

Authors:

T Mahendran ,

Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University of Sri Lanka, Chenkalady, LK
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K Prasannath

Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University of Sri Lanka, Chenkalady, LK
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Abstract

A study was undertaken to examine the influence of different pre-treatments on drying rate and quality of ripe banana. The effects of pretreatments such as blanching, chilling, freezing and combination treatments on the quality of bananas (Musa acuminata cv. Embul) were investigated. The banana fruits were dehydrated at 40°C in a heat pump dehumidifier dryer at the air velocity of 3.0 m/s until the final moisture content of approximately 20% of dry weight basis was achieved. The drying rates of all treatments were high initially when the moisture content was highest then decreased rapidly. The blanched samples had the highest moisture content whereas the frozen fruit samples resulted in the shortest drying time compared to other treatments. The overall drying rate of banana after application of freezing was found to be significantly (P < 0.05) faster than those of freezing not involved. The level of total sugars, vitamin C and pH were significantly higher in the blanching process followed by the combined blanching and freezing. The vitamin C content of the blanched sample was 41.7 mg/100g which was significantly highest among the treatments. The results of the sensory evaluation revealed that the preference rating of colour of the blanched fruits was found to be significantly higher than that of blanching was not involved. Combined blanched and frozen bananas before drying improved their overall acceptability as a result of inactivating the enzymes responsible for browning. Therefore, combined blanching and freezing could be used as a pre-treatment to produce high quality dried banana where the banana fruits are produced in surplus annually.

Keywords: Bananas; chemical composition; dehydration; sensory evaluation

DOI: 10.4038/jfa.v1i2.1795

Journal of Food and Agriculture Vol.1(2) 2008 pp.11-16

How to Cite: Mahendran, T. & Prasannath, K., (2010). Influence of Pre-treatments on Quality of Dehydrated Ripe Banana (Musa acuminata cv. Embul). Journal of Food and Agriculture. 1(2), pp.11–16. DOI: http://doi.org/10.4038/jfa.v1i2.1795
Published on 19 Apr 2010.
Peer Reviewed

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