Evaluation of KMS and sugar syrup on dehydrated banana

Published

2014-12-25

Keywords:

Banana, KMS, sugar syrup, dehydration, shapes, quality, sensory attributes.
Dimensions Badge

Authors

  • K.N. Shiva ICAR-National Research Centre for Banana, Tiruchirappalli 620 102, Tamil Nadu
  • M. Mayil Vaganan ICAR-National Research Centre for Banana, Tiruchirappalli 620 102, Tamil Nadu
  • M.M. Mustaffa ICAR-National Research Centre for Banana, Tiruchirappalli 620 102, Tamil Nadu

Abstract

A study was conducted to compare the dehydrated banana as influenced by sugar syrup and potassium metabisulphite (KMS) with various shapes for quality parameters and sensory attributes. Significant differences for the treatments were observed for most of the physico-chemical and sensory parameters studied. Quality parameters like drying time, total sugars, moisture content, protein and sensory attributes like flavour, texture and taste of dehydrated banana were improved by the KMS treatment, while dry recovery based on pulp and whole fruit, titratable acidity and ascorbic acid contents were improved by sugar syrup. However, higher total sugars, acidity, ascorbic acid and protein were recorded in the dehydrated banana, when compared to fresh banana fruits. Among the various shapes, dehydrated whole fruit proved to be better for most of the quality parameters studied.

How to Cite

Shiva, K., Vaganan, M. M., & Mustaffa, M. (2014). Evaluation of KMS and sugar syrup on dehydrated banana. Indian Journal of Horticulture, 71(4), 536–540. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1389

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.