Prog. Agric.

11(2):330- 336(2011)

Society for Recent Development in Agriculture

PHYSICO CHEMICAL AND SENSORY QUALITIES OF OSMO DEHYDRATED BANANA (MUSA PARADISIACA)
Pallavi Anand and T.R.Genitha
Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad-211007, U.P. Email: genithaimmanuel@yahoo.co.in

ABSTRACT This study examined the effect of osmotic dehydration followed by solar-drying
(2-3days) and Tray-Drying (60C ; 1.5m/s) on product characteristics (weight, Total Soluble Solids , pH, colour, protein and moisture ) for unripe banana samples. Three different banana samples were taken which are spears (Longitudinal), round and. cubes, at three different concentrations (45, 50 and 55brix), at three different temperatures (30, 40 and 50C) temperature each. Weight reduction, moisture loss and T.S.S increase were more significant at highest temperature which is at 50C

and highest concentration at 55brix. In addition it is observed that harvest season which influences initial moisture content, has a very marked influence on
drying kinetics. Protein content decreased after osmotic dehydration. However, no significant change in colour was observed in banana after osmotic dehydration.

Tray dried products were better than sun dried products. Products were
acceptable for a period of 1 month after storage in LDPE polyethylene bags.
Key words: Pre-treatment, Osmotic dehydration, Solar - drying, Spears, Sucrose.
Osmotic dehydration is a simple procedure

Banana is one of the earliest fruit crops grown by

that is made for the concentration of vegetables and fruits. Osmotic dehydration is done by replacing solid food, whether in pieces or whole, in salt or sugar; aqueous solutions of high osmotic
pressure (:16). This brings upon two countercurrent flows: transfer of solute from the solution into the fruit or vegetable and large water flow out of the fruit or vegetable into the solution.Osmotic

mankind at the dawn of civilization.

In

India

bananas are so predominant and popular among

people that rich and poor alike like the fruit.

Considering the country.

of bananas, it is cheapest among all other fruits in

the

nutritive and

fruit value

dehydration rates depend on several variables such as type of material (maturity state, shape, size) and pretreatments (blanching, etc) as well as process conditions, as solution composition
concentration, solution/product ratio, temperature and immersion time. Some of these
and

The objedtive of study was to determine the effect of temperature and sugar concentration on osmotic drying characteristics of banana spears, round and, cubes and to determine the physicochemical, organoleptic and quality parameters like weight, total soluble solids, colour, and moisture, before and after Osmotic dehydration.
of banana dehydration and used the results in designing a commercial banana drying plant was investigated
the

benefits include being able to store fruits and

vegetables for a longer period of time, maintaining nutritional aspects and flavors of fruits and vegetables and also preventing microbial spoilage

Earlier

improvement

from occurring (10). In countries like India, the production of tropical fruits, most of the time, overdone the local consumption, Banana is also not exempted. Banana has to be dried for long
term storage and therefore osmotic dehydration is

(17). Experimental on cabinet drying and sun

of papaya slices to 15% moisture, pretreated for 24 hour in saturated sugar solution
drying

containing no or one percent potassium meta

bisulphate solution (23) have been done.

used for long term storage of banana slices.

Physico Chemical and Sensory Qualities of Osmo Dehydrated Banana

331

Cereal-based powder using papaya and

RESULTS AND DISCUSSION

wheat flour were produced (1). Physiological, microbiological and sensory qualities of the
powder were studied after storages for 0, 3, 6 and 9 months. Among the physiochemical characteristics studies, no significant changes were observed in bulk density, total acid, Ph, total soluble .solids, and total ash, proteins and crude fiber. However, significant changes were observed in non a-total carotene enzymatic browning, moisture content, total sugar, reducing sugar, vitamin C, total carotene, and fat. Presence

Effect of temperature and sugar concentration

on osmotic drying characteristics of Banana

spears, round and cubes

a. Change in Weight before & after Osmotic

Dehydration

of sucrose. on the surface of banana spears,

cubes and round slices impaired moisture uptake and removal (12).
MATERIALS AND METHODS

The materials taken were raw banana,

sugar (sucrose) was taken as the osmotic agent.

There is a gradual weight loss observed as shown in Table 2. This may be due to the loss of moisture during drying (7). Weight reduction accelerates with increase in temperature as reported by (22). There was a gradual decrease in weight irrespective of sugar concentration, temperature and time of soaking. This decrease may be due to loss in moisture due to drying and loss of sugars, vitamins, vitamin C in the case of banana, (10). Weight reduction accelerates with the increase in temperature (6).
Statistical Analysis , ANOVA has shown that . both temperature and concentration had

LDPE was taken for packaging of osmo dried

banana. Weight, T.S.S, Colour, Moisture content, Rehydration Ratio, Sensory Evaluation were done as per methods of (19)

Table 1 Experimental Design Experimental layout

Variab les

significant role in the weight loss. ANOVA has shown that the F-test was significant, Critical difference was .006 at 5% level of significance
and Standard error was .033.

b. Change in T.S.S before & after Osmotic

Time (min)
30,60,90

Temperatur
e(C)
30

Concentrati
on( brix)
45,

Dehydration
Solids intake is largely a diffusion process which is promoted by high temperature and the
permeability of the cell membrane is also affected by temperature, hence the observed behaviour is tabulated in Table 3. The sugar gain is a

Cubes
.

40

50

30,60,90

Spears
50 55

diffusional process which is promoted at high temperature and the permeability of the cell
30,60,90

Round

Recording parameters
Physicochemical
6

Weight, moisture, T.S.S, color, pH, Protein

Color, Taste, Aroma, Flavour, Texture, Appearance, Overall Acceptability

membrane is also affected (14). Table 3 shows that maximum increase in Total Soluble Solids was 20% occurred at 55brix at 50C for 90 min whereas minimum increase in T.S.S was 11.11% that occurred at 45brix at 30C for 30min and 50brix at the same time and temperature. For 55brix at 30C for 30 min increase was 12.9%
for banana spears.

Sensory

The results also show that temperature is directly proportional to the sugar uptake (21). This increase in T.S.S may due to the uptake of sugar

depending on The concentration of sugar and

permeability of cell membrane (11).

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Anand et al.

Table 2 : Weight of banana spears before and after osmotic dehydration.

We ght (g) Before Osmotic After Osmotic Dehydration Dehydration Roun Spear Round Cubes Spears
d
4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4

S.No

Sugar
( brix)

Temperature
(C)

Time (min)
30 60 90

Cube s
0.1.1

45

30

40

30.
60 90 30 60 90 30 60 30 60 90 30 60 90 30 60 90 30 60 90 30 60 90

50

50

30

40

50

55

30

40

50

4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2 4.2

0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5

3.8 3.6 3.5 3.6 3.5 3.4 3.3 3.2 3.2 3.5 3.4 3.4 3.3 3.3
3.1

4.1

4.0 3.9
3.9 3.8 3.7 3.6 3.5 3.4
4.1

4.0 3.8
3.7

3.0 2.9 2.9 3.3 3.2

3.1

C. D. at 5%

3.2 3.0 2.9 2.8 2.7 0.066

3.5 3.5 3.4 3.4 3.2 4.0 3.9 3.8 3.7 3.6 3.5 3.4 3.2 0.066

0.4 0.3 0.3 0.3 0.3 0.2 0.2 0.2 0.3 0.2 0.2 0.2 0.2
0.1 0.1 0.1 0.1

'

0.3 0.2 0.2 0.2 0.2

0.1 0.1 0.1

0.031

ANOVA has shown that the F-test was significant, Standard Error was 0.486, and Critical Difference was 0.972.

Change in Optical Density before & after

Osmotic Dehydration Table 4 the change in the optical Density
of the banana before & after osmotic dehydration.

darkness decreased only slightly as temperature and concentration of the sugar syrup increased. According to (20) the yellow saturation index of the product given by the 'b' value did not change significantly during osmotic dehydration indicating

It shows that no significant change in colour occurred as temperature and concentration of

sugar concentration increased as reported by (3). According to (20) the 'L' indicating the lightness or

that the processing parameters and the steps were successfully established in this study to minimise changes in quality attributes. The
preservative effect of sugar on colour may also be the cause of no change in colour during osmotic dehydration as reported by (8).

Physico Chemical and Sensory Qualities of Osmo Dehydrated Banana

333

Table 3: TSS of Banana spears, round and cubes before and after osmotic dehydration
T.S.S( brix) Before Osmotic After Osmotic Dehydration Dehydration

S.No

Sugar (brix)
45

Temperature(C)

Time (min)
30 60 90 30 60 90

Spear
30
54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54

Round
55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55 55

Cubes Spear
55 55 55 55 55 55 55 55 55 55 55 55 55

Round Cubes
57 59 60
61

40

50

30
60 90 30 60 90 30 60 90 30 60 90 30 60

50

30

40

55
55 55 55 55 55 55 55 55 55 55 55 55 55

50

60 64 65 65 65 66 67 68 70 60 64 66 66 68 69 69 70 72
61

56 57

57'
58 58 59 60 62 64 56 57 58 58 59 60 62

63 64 65 67 68
57

59 60
61

55

30

90
40
30 60 90 30 60 9b

50

64 66 66 68 69 70 72 74

62 63 64 66 68 57 58
61

63
64 56 57 58 58 59 60 62 63 66
0.581

61

62 62 63 65 67

C. D. at 5%

0.972

0.596

Change in Moisture Content before & after

Osmotic Dehydration The change in moisture content is tabulated in Table 5.The internal moisture movement results from a number of mechanisms such as liquid diffusion, capillary flow, flows due to shrinkage and pressure gradients as reported by (2). The
final moisture content of Banana Round was 48%. This value also agreed with results from (15). At

11.8%,

at

50brix

at

the same time

and

temperature the loss was 12.9%, whereas at 55brix at same time and temperature the loss
was 13.9% which is the highest for Banana round. The moisture loss increased with temperature as reported by (4). ANOVA shows that the f-test was significant, the standard error was 0.268, and the critical difference was 0.535.

45brix at 40C for 30min the moisture loss was

334

Anand et al.

Table 4 Optical Density of Banana Spears, round and cubes before and after osmotic dehydration.
Optical Density(pm)
S

.No

Sugar Temperature
( brix)

(C)

Time (min)

Before Osmotic After Osmotic Dehydration Dehydration Spear Round Cubes Spear Round Cubes
38 38 38 38 38 38 38 38 38 38 38 38

45

30

40

50

50

30

40

30 60 90 30 60 90 30 60 90 30 60 90 30 60 90 30 60 90 30 60

50

55

30

90.
40
30 60 90 30 60 90

50

38 38 38 38 38 38 38 38 38 38 38 38 38 38 38

38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38
38

38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38 38

36 36 36 35 35 35 35 35 35 36 36 36 35 34 34 33 32 32 36 36 35 35 34 34 33 32 32

36 36 35 35 34 34 33 33 33 36 36 35 35 34 33 32
31

36 36 35 34 34 33 33 32 32 36 36 35
34 34

33 33 32
31

30 36 36 35 35 34 33 32 32 30

36 36 35 34 34 34 33 32 30

CONCLUSION The maximum loss in weight occurred at 55bx at a temperature of 50C for 90min for Banana Spears, Round and Cubes which were 60%,19%

and 11% respectively. The pH loss was maximum at 55brix at 50C for 90min for Banana Spears,. Round Cubes. They were 30%, 27.5% and

32.5% respectively. Similarly moisture loss was

maximum at 55brix at 50C for 90min for Banana

and 80%, respectively.The sugar uptake was

maximum at 55 bx at 50C for 90min for Banana Spears, Round and Cubes. They were 20%, 12%

Spears, Round and Cubes. They were 19.9%,

18.9% and 19.9% respect

Physico Chemical and Sensory Qualities of Osmo Dehydrated Banana

335

Table 5 Moisture of Banana spears, round and cubes dehydration

before and after osmotic

Moisture (%)
S. No

Sugar (brix) 45

Temperature
(C) 30

Time (min)
30 60 90 30 60 90 30 60 90 30. 60 90 30 60 90 30 60 90 30 60 90 30 60. 90 30 60 90 0.53
5

Before Osmotic Dehydration

After Osmotic Dehydration

Spear
57 56 55 54 53 52 51.9 51.5 51.3 57 56 55.4 53.8 53.2 52
51

Spear
1

Round

Cubes
66.9 66.9 66.9. 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9' 66.9 66.9 66.9 66.9 66.9 66.9 66.9

Round
57 56 55.4 55.1 54 53 52.5
51

Cubes
57 56 55 54 53 52 51.9 51.5 51.3 57 56 55.4 53.8

40

50

50

30

40

50

55

30

66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9
66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 0.377

66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 66.9 0.535

50.9 56.8 56 55.4 54 53.8 53.2 52

51

53.2 52
51

50 49.2 55 53 52.7 52.2

51

50 56 55 54 53 52.7 52.4
51

50 49.2 55
53 52.7 52.2
51

40

50

66.9
66.9 66.9

48.7 48.5 48.3 47

50

48

48.7 48:5 48.3 47

C. D. at 5%

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