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Development of banana snack using vacuum dehydration and evaluation of its nutritional, physicochemical and sensory properties

Volume: 63  ,  Issue: 1 , October    Published Date: 07 November 2020
Publisher Name: IJRP
Views: 59  ,  Download: 25
DOI: 10.47119/IJRP1006311020201486

Authors

# Author Name
1 M.H.T.K. Chandrasiri
2 D.N. Hettiarachchi
3 W.A.J.P. Wijesinghe
4 V.P. Ellepola
5 D.L.C.N. Hitigedara

Abstract

Snacks made up of Cavendish banana have dominated the world market. This study was carried out with the objective of development of banana snacks using vacuum dehydration. 80% ripen banana slices were pretreated and dehydrated for 45º C and 50º C for one and half hours. Proximate analysis recorded 0.87 ± 0.005% moisture, 5.2 ± 0.01% crude fiber, 0.3±0.01% free fat, 15.4 ± 0.01% protein, and 3.2 ± 0.01% ash. Total Plate Count, yeast and mold counts were less than the international limits stipulated by World Health Organization. There were no significant changes (P > 0.05) in any sensory attribute throughout the storage of two months. There was a significant reduction in total phenolic content determined by Folin-Ciocalteau method and IC50 value determined from the DPPH radical scavenging assay. Banana Snacks developed with no usage of artificial preservatives can be stored until two months without nutritional quality deterioration.

Keywords

References

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