Physical, Biochemical and Sensory Parameters of Stored Osmo-Air Dehydrated Nendran Banana Fruits Keerthishree M.*, Leksmi P.R. Geetha, Prasad H.P. Chethan Department of Processing Technology, College of Agriculture, Vellayani, Thiruvananthapuram Kerala Agricultural University, IIHR, Department of post harvest technology, Bangalore *email: keerthishree150@gmail.com
Online published on 2 January, 2017. Abstract Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specific time. Preliminary trials were planned for finalizing the concentration of osmolyte (sugar solution: 50, 60 and 70 p B). The osmotically pre-treated samples were dried at 55 p C which were examined using sensory parameters. On the basis of sensory parameters the best samples were selected for storage. The osmotically pre-treated banana samples of long, round, ring slices were selected based on their immersion time (40, 50, 80 minutes) and thickness (5mm, 10mm, 15mm). Physical, biochemical and sensory parameters, microbial storage were studied. Results were statistically analysed by using CRD and obtained results showed significant difference. Sensory evaluation by 40 members panellists was evaluated by using Kruskall-wallis test. The obtained chi-square value showed the significant difference between the treatments. Top Keywords Nendran banana, physical parameters, biochemical parameters, sensory, microbial analysis, CRD, Kruskall-wallis test. Top |