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Title: Studies on osmotic dehydration of banana (Musa spp.)
Authors: K S, Thippanna
Guide/Chairperson: R B, Tiwari
Keywords: osmotic
Issue Date: 2005
Year of Submission: 2005
Abstract: Banana (Musa spp.) a member of Musaceae family is one of the most important fruit crops of India with an annual production of 175 lakh tones having great socio-economic significance. Bananas are good source of Vitamin C, Vitamin B6, and potassium. Banana being a highly perishable fruit suffers from high post harvest losses to an extent of about 20 to 40 per cent. Therefore, it is necessary to develop shelf stable value added products. Osmotic dehydration process involves subjecting fruit pieces to aqueous solution of sugar with high osmotic pressure which removes 30-50% of the water prior to drying. The inclusion of osmotic process in conventional dehydration has two major objectives quality improvement and energy savings. Present investigation was conducted to know the effect of syrup concentrations and duration of osmosis on weight loss, solid gain and yield of osmotically dehydrated banana slices of varieties Robusta and Ney Poovan. There were 13 treatments, 2 varieties and 2 replications and the data was statistically analysed using Factorial Completely Randomized Design (FCRD). Observation on physico-chemical composition and sensory characteristics were taken during experimentation. Variations were observed with respect to fruit size, TSS, acidity and sugar contents in fresh fruits of variety Robusta and Ney Poovan. Statistically significant variations were observed for weight loss, moisture loss, solid gain, yield, sugars, titrable acidity, NEB and sensory quality parameters. Maximum weight loss (26.43%), moisture loss (31.08%), solid gain (4.65%), yield (32.88%), reducing sugar (53.78%), nonreducing sugar (19.93%) and total sugar (73.73%) in banana slices were recorded with osmotic pretreatment of 70 oBrix syrup for 24 hours. Osmotiaclly dehydrated Robusta slices had higher acidity (1.31%) than the Ney Poovan (1.00%). An increase in syrup concentration from 50 to 70 oBrix and duration of osmosis from 4 to 24 hours increased weight loss, moisture loss, solid gain and yield in the banana slices. However, osmotic pretreatment with 60 oBrix sugar syrup for 24 hours resulted in highest sensory score (83.50) while it was lowest in control (65.00). Osmotic pretreatment of banana slices with 60 oBrix sugar syrup for 24 hours was found best and Robusta slices were rated significantly superior over Ney Poovan
URI: http://www.erepo.iihr.ernet.in/handle/123456789/474
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc

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