COLOUR AND TEXTURAL CHANGES DURING OSMO-AIR DEHYDRATION OF NENDRAN BANANA BY USING RSM
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 2
Abstract
Osmotic dehydration of banana pieces using sugar solution with additives was reported. Three types of different concentrated solutions with different thickness, shapes and time were studied. Color and Textural properties were fitted to a RSM model and report resulted that color and textural qualities increases as concentration, time, thickness increases. The presence of preservatives (citric acid, ascorbic acid, KMS) in the osmotic solution helped to increase the quality for longer period. The effect of osmotic dehydration on the colour parameters (chroma) and rheological properties (stress at rupture and relaxation time) were investigated in the experiment. Chroma values were increased, denoting colour intensification along the process. Effective in reinforcing tissue structure, presenting stress at fracture values for dehydrated banana with preservatives around three-fold higher than for other treatments. The dehydrated product water activity reduced to 17 to 18% moisture so that microbial growth was prevented up to 6 months.
Authors and Affiliations
M. KEERTHISHREE
Keywords
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- EP ID EP170213
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