Application of osmotic dehydration technique for product developement in banana (Musa(AAB group) Palayamkodan)

Abstract

Application of osmotic dehydration technique for the product development in banana (Musa (AAB group) Palayamkodan) was a study under taken to develop shelf stable dehydrated banana products using osmotic dehydration. Thirty six different treatments viz: sugar concentrations of 600 Brix, 650 and 700 Brix, without heating and at there different temperatures, 400 C, 500 C and 600 Cwith an immersion time of 30 minutes, 45 minutes and 60 minutes were applied. Weight loss, moisture loss and drying time, nutritional and chemical changes, orgamoleptic qualities and changes during storage assessment of microbial contamination of the products and cost benefit of the prepared products were analysed. The weight loss of the fruits after initial dewatering, showed that the amount of weight lost increased with increase in sugar concentration, temperature and immersion time the net weight loss of the dried banana products accounted to be 75 percent of the original weight. Regarding the time taken for drying samples treated with 700 Brix required the least time for drying. Nutritional and chemical analysis of the dried banana fruit showed only trace amount of Vitamin C. Acidity level was highest in treatment C1 T3 P3. The treatments with higher sugar concentrations had a lower level of acidity. The lowest value for acidity was seen in treatment C3 T4 P3. On storage the acidity of dried products were found to decline. Analysis of reducing sugar content of dried banana product showed the highest value, for treatment C3 T4 P5 and the lowest level was seen in treatment C1 T1 P1 and C1 T1 P2. The control sample had value lesser than any of the treated samples. The reducing sugar level of the dried banana products was found to increase with storage. The reducing sugar level of the control sample increased with storage but was always lesser than the values of the treated samples. The organoleptic qualities of the dehydrated banana products were assessed by sensory evaluation, the product with 700 Brix, 600 C and 60 minutes immersion time was found to be the best during the initial stages of storage. The lowest score was obtained by two treatments with 65 percent sugar concentration. The same treatment was found to rank first for all the four months of storage, but there was a decrease in the value obtained. The least value for the fourth month of analysis was scored by treatment C1 T2 P3. The control sample had a very poor score compared to the treated samples. There was a gradual decline in the overall acceptability during storage and showed incidences of microbial attack. Cost benefit analysis showed that 250 gms of dried banana products can e prepared at cost of 17.50 / ¼ kg, which is highly acceptable and can be recommended for consumption.