STUDIES ON OSMOTIC DEHYDRATION OF RIPE BANANA SLICES var. GRAND NAINE AND ROBUSTA
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Date
2016-12-12
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College of Horticulture, Rajendranagar, HYD-30
Abstract
The present investigation entitled “Studies on osmotic dehydration of ripe banana slices var. Grand Naine and Robusta” was carried out during 2015 – 2016 at College of Horticulture, Rajendranagar, Hyderabad. A set of two experiments were carried out to study the effect of sugar as osmotic agent on osmotic dehydration of banana and on storage life of dehydrated banana slices in Completely Randomized Block Design with factorial concept and the treatments were replicated thrice.
First experiment consists of 13 treatments which include:
T1 - Dipping in 50 °Brix for 6hours, T2 - Dipping in 50 °Brix for 12hours, T3 - Dipping in 50 °Brix for 18hours, T4 - Dipping in 50 °Brix for 24hours.
T5 -Dipping in 60 °Brix for 6hours, T6 - Dipping in 60 °Brix for 12hours, T7 - Dipping in 60 °Brix for 18hours, T8 -Dipping in 60 °Brix for 24hours.
T9 - Dipping in 70 °Brix for 6hours, T10 -Dipping in 70 °Brix for 12hours,T11 -Dipping in 70 °Brix for 18hours, T12 - Dipping in 70 °Brix for 24hours.
T13 - Control (dip in 0.1% KMS and citric acid 0.2% for 10 minutes).
The physico-chemical properties and organoleptic quality of the product were evaluated initially in 13 dehydrated banana slices. In dehydrated banana slices cv. Grand Naine, the minimum (15.24%) moisture content was observed in treatment 70⁰Brix syrup for 24 hours, in cv. Robusta, the minimum (11.37%) moisture content was observed in treatment 70⁰Brix syrup for 24 hours.
Maximum moisture loss (49.2%), weight loss (36.1%) and solid gain (13.1%) were recorded when banana slices cv. Grand Naine pretreated with 70⁰Brix syrup for 24 hours (T12). Maximum moisture loss (51.2%), weight loss (43.2%) and solid gain (8.0%) were recorded when banana slices cv. Robusta pretreated with 70⁰Brix syrup for 24 hours (T12).
Maximum dehydration yield in Grand Naine and Robusta are 64.51 and 70.92 respectively in 70⁰Brix syrup for 24 hours (T12).
Maximum TSS recorded in dehydrated banana slices cv. Grand Naine was (41.7°Brix) in treatment 70⁰Brix syrup for 24 hours,in cv. Robusta maximum TSS ( 43.5°Brix) observed in treatment 70⁰Brix syrup for 24 hours.
Minimum non-enzymatic browning (0.272nm) was observed in treatment 50°Brix syrup for 6 hours in cv. Grand Naine, and in cv. Robusta it was (0.287nm) in treatment 50 °Brix syrup for 6 hours.
Highest total sensory score in terms of colour, texture, flavour and overall acceptability was observed in treatment T12 (70oBrix sugar syrup for 24 hours) in both the varieties, which was significantly superior over the rest of the treatments.
Banana slices treated with 70 °Brix for 24 hours in both the varieties got better score in quality evaluation. Thus, based on the quality and sensory evaluation scores these two were selected for storage studies for 60 days under ambient conditions.
In the second experiment, the two dehydrated banana slices T1- Grand Naine slices dipping in 70 °Brix for 24 hours, T2- Robusta slices dipping in 70°Brix for 24 hours were subjected to storage studies. These were packed in four packaging materials viz., LDPE, HDPE, PP and MP and without packing was taken as control. The dehydrated slices were stored under ambient conditions (27 ±1°C and 60- 70 % RH) and the physico-chemical properties, microbial count and organoleptic quality of the products were evaluated initially and at 15 days intervals upto 60 days.
The dehydrated slices packed in metallised polyester had best quality, scored highest score in sensory attributes and no microbial count was recorded up to 2 months of storage.
The osmodehydrated banana slices packed in metallised polyester (P4) had highest quality at 60 days of storage under ambient conditions.
Thus, it can be inferred from the study that based on physico-chemical, microbial and sensory evaluation, osmodehydrated banana slices of both the varieties i.e, Grand Naine and Robusta dipped in 70°brix for 24 hours rated best when packed in metallised polyester upto 60 days of storage under ambient conditions.
Description
The physico-chemical properties and organoleptic quality of the product were evaluated initially in 13 dehydrated banana slices. In dehydrated banana slices cv. Grand Naine, the minimum (15.24%) moisture content was observed in treatment 70⁰Brix syrup for 24 hours, in cv. Robusta, the minimum (11.37%) moisture content was observed in treatment 70⁰Brix syrup for 24 hours.
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Citation
Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30