Rokhade, A KShobana, N2019-07-112019-07-112003No. of references 77http://krishikosh.egranth.ac.in/handle/1/5810113992"An investigation was carried out to standardise the protocol for preparation of dehydrated banana slices and juice based beverages from banana fruits cv. Robusta at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2002-2003. The dehydrated banana slices obtained from pre-treatment of steeping in 0.5 per cent KMS + 0.5 per cent calcium chloride for 10 minutes received better organoleptic scores for colour and appearance (4.833), texture (4.333), taste (4.333), flavour (3.250) and overall acceptability (4.500) followed by slices steeped in 50°Brix sugar sjrrup containing one per cent calcium chloride for six hours. Recovery of dehydrated slices was maximum (27.20%) in control. The time required for dryint; was minimum (19.040 hours) in slices steeped in GO^Brix sugar syrup containing one per cent calcium chloride for six hours. Among the different methods of drying, the highest recovery (23.016%) of dehydrated slices, minimum time (22.749 hours) for dehydration and least OD value (0.293) for non-enzymatic browning were observed in electric drying. However, sun dried slices were found to have better organoleptic scores for all the parameters (4.074 for colour and appearance, 3.602 for texture, 3.519 for taste, 2.805 for flavour and 3.741 for overall acceptability). The organoleptically good quality dehydrated banana slices were obtained by steeping the slices in 50°Brix sugar syrup containing one per cent calcium chloride for six hours under sun drying. The scores were more than four in all the parameters indicating that these slices were highly acceptable. RTS prepared from 10 per cent banana juice + 0.1 per cent citric acid + 1.0 per cent ginger + sugar adjusted to TSS of ICBrix scored better for colour and appearance, taste, flavour and overall acceptability (3.803, 3.848, 3.512 and 3.518, respectively)."ennullThesis