Research Article | OPEN ACCESS
Effect of Freezing on Quality of Osmotically Dehydrated Banana Slices
Usamas Jariyawaranugoon
Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, Bangkok, Thailand
Advance Journal of Food Science and Technology 2015 2:98-105
Received: January ‎8, ‎2015 | Accepted: February ‎14, ‎2015 | Published: August 05, 2015
Abstract
The objective of this study was to evaluate the effect of Fast Freezing (FF) and Slow Freezing (SF) pretreatment on the osmotic dehydration of banana. An untreated sample (UT) was used as a control. Freezing pretreated samples (FF and SF) showed a high moisture loss after 3 h soaking time, which was lowered than the untreated sample (4 h soaking time). The variation of drying time at 70°C from 4 to 6 h was studied. The physicochemical (moisture content, pH, titratable acidity, hardness, total sugar, ascorbic acid, color) and sensory properties of fast freezing, slow freezing and untreated sample were determined. The drying process significantly (p<0.05) lowered moisture content and ascorbic acid of bananas, as well as increased in hardness and total sugar. The pH and titratable acidity were no significant differences (p>0.05) among all samples at any drying time. An increase in the L* value of all samples was evident with increasing drying time, while slow freezing sample had the highest b* value (p<0.05). The sensory results revealed that freezing pretreated banana slices were acceptable equally to the untreated sample. The longer drying time caused slightly decreased (p<0.05) in scores of sweetness and overall acceptability of both freezing pretreated banana slices.
Keywords:
Banana, drying, freezing, osmotic dehydration, pretreatment,
References
-
Alakali, J.S., C.C. Ariahu and N.N. Nkpa, 2006. Kinetics of osmotic dehydration of mango. J. Food Process. Pres., 30(5): 597-607.
CrossRef Direct Link -
AOAC, 1995. Official Method of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC.
Direct Link -
Bchir, B., S. Besbes, H. Attia and C. Blecker, 2012. Osmotic dehydration of pomegranate seeds (Punica granatum L.): Effect of freezing pre-treatment. J. Food Process Eng., 35(3): 335-354.
CrossRef -
Chavan, U.D., A.E. Prabhukhanolkar and V.D. Pawar, 2010. Preparation of osmotic dehydrated ripe banana slices. J. Food Sci. Technol., 47(4): 380-386.
CrossRef PMid:23572657 PMCid:PMC3551010 Direct Link -
Cochran, W.G. and G.M. Cox, 1992. Experimental Design. 2nd Edn., Wiley, New York.
CrossRef -
Dandamrongrak, R., R. Mason and G. Young, 2003. The effect of pretreatments on the drying rate and quality of dried bananas. Int. J. Food Sci. Tech., 38(8): 877-882.
CrossRef Direct Link -
Devic, E., S. Guyot, J.D. Daudin and C. Bonazzi, 2010. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. J. Agr. Food Chem., 58(1): 606-614.
CrossRef PMid:19954217 Direct Link -
Eshtiaghi, M.N., R. Stute and D. Knorr, 1994. High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes. J. Food Sci., 59(6): 1168-1170.
CrossRef -
Falade, K.O. and T.A. Adelakun, 2007. Effect of pre-freezing and solutes on mass transfer during osmotic dehydration and colour of oven-dried African star apple during storage. Int. J. Food Sci. Tech., 42(4): 394-402.
CrossRef Direct Link -
Fito, P., A. Chiralt, J.M. Barat, A. Andrés, J. Marti´nez-Monzó and N. Marti´nez-Navarrete, 2001. Vacuum impregnation for development of new dehydrated products. J. Food Eng., 49(4): 297-302.
CrossRef Direct Link -
Gabriela, A., T. Pompeu, C. Paulo, F. Carneiro and C. Hilary, 2004. Osmotic dehydration of mango: Effects of temperature and process time. Int. Sugar J., 12(8): 70-71.
Direct Link -
Heredia, A., I. Peinado, C. Barrera and A.A. Grau, 2009. Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. J. Food Compos. Anal., 22(4): 285-294.
CrossRef Direct Link -
Jayaraman, K.S. and D.K.D. Gupta, 2006. Drying of Fruits and Vegetables. In: Mujumdar, A.S. (Ed.), Handbook of Industrial Drying. 3rd Edn., Taylor and Francis, Boca Raton, FL, pp: 606-634.
Direct Link -
Kerr, W.L., 2004. Texture in Frozen Foods. In: Hui, C., L. Legaretta and N. Murrell (Eds.), Handbook of Frozen Foods. Marcel Dekker, New York, pp: 149-150.
CrossRef Direct Link -
Kowalska, H., A. Lenart and D. Leszczyk, 2008. The effect of blanching and freezing on osmotic dehydration of pumpkin. J. Food Eng., 86(1): 30-38.
CrossRef -
Lawless, H.T. and H. Heymann, 1999. Sensory Evaluation of Food: Principles and Practices. Springer, New York, pp: 43-50.
CrossRef PMCid:PMC1723178 -
Lewicki, P.P. and R. Porzecka-Pawlak, 2005. Effect of osmotic dewatering on apple tissue structure. J. Food Eng., 66(1): 43-50.
CrossRef Direct Link -
Ranganna, S., 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd Edn., Tata McGraw-Hill, New Delhi.
Direct Link -
Renu, K., R.N. Shukla and T. Joshi, 2012. Mass transfer during osmotic dehydration of banana slices for drying process. Int. J. Sci. Res. Publ., 2(7): 1-6.
Direct Link -
Siddiq, M., J. Ahmed, M.G. Lobo and F. Ozadali, 2012. Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging. 1st Edn., Wiley-Blackwell, Ames, Iowa, USA, pp: 648.
CrossRef Direct Link -
Torres, J.D., P. Talens, I. Escriche and A. Chiralt, 2006. Influence of process conditions on mechanical properties of osmotically dehydrated mango. J. Food Eng., 74(2): 240-246.
CrossRef -
Waliszewski, K.N., N.I. Texon, M.A. Salgado and M.A. Garcia, 1997. Mass transfer in banana chips during osmotic dehydration. Dry. Technol., 15(10): 2597-2607.
CrossRef
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|