SENSORY EVALUATION OF OSMO-AIR DEHYDRATED NENDRAN BANANA SLICES
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 5
Abstract
Osmotic dehydration has received more importance in recent years as an effective method for preservation of fruits. Being a simplest and easiest process, it facilitates processing of fruits with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional composition. It is less energy consumption with less coast than air or vacuum drying process because it can be conducted at ambient temperature. It has advantages for the processing industry to maintain the food quality and to preserve the freshness of the food. It includes two steps, water removal sugar solution and dehydration by cabinet drier in which moisture gets removed and helps to maintain higher shelf life. Sensory evaluation has played a major role in the selection of the product based on the consumer preferences. The sensory selected product based on shapes, thickness, concentration, time showed the significant differences (Chi-square value) between the treatments.
Authors and Affiliations
M. KEERTHISHREE
Keywords
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