COLOUR AND TEXTURAL CHANGES DURING OSMO-AIR DEHYDRATION OF NENDRAN BANANA BY USING RSM

M. KEERTHISHREE¹*, P.R. GEETHA LEKSHMI², M.S. SAJEEV³, H.P. CHETHAN PRASAD⁴, C.N. BINDIYA^5
1Department of Processing Technology, College of Agriculture, Vellayani, Kerala Agricultural University, Thiruvananthapuram, 695522, Kerala
²Department of Post-Harvest Technology, College of Agriculture, Vellayani, Kerala Agricultural University, Thiruvananthapuram, 695522, Kerala
³Principal Scientist, Division of Crop Utilisation, ICAR - Central Tuber Crop Research Institute, Thiruvananthapuram, 695017, Kerala
⁴Department of Post-Harvest Technology, Aspee College of Horticulture and Forestry, Navasari Agricultural University, Navasari, 396450, Gujarat, India
⁵Department of Floriculture and Landscape Architecture, KRCCH, Arabhavi, University of Horticultural Sciences, Udyanagiri, Bagalkot, 587104, Karnataka, India
* Corresponding Author : keerthishree150@gmail.com

Received : 08-12-2016     Accepted : 09-01-2017     Published : 12-01-2017
Volume : 9     Issue : 2       Pages : 3658 - 3662
Int J Agr Sci 9.2 (2017):3658-3662

Keywords : Banana, Osmotic Dehydration, Colour, Texture
Academic Editor : Bommesh J.C., Kattula Nagaraju
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Dr. P. R. Geethalekshmi, Kerala Agricultural University and M.S. Sanjeev of central tuber crops research institute, Trivandrum for extensive personal and professional guidance and taught me a great deal about scientific research
Author Contribution : Keerthishree M– conception and design of the work, data collection, data analysis and interpretation, drafting the article, Critical revision of the article, final approval of the version to be published and acted as corresponding author

Osmotic dehydration of banana pieces using sugar solution with additives was reported. Three types of different concentrated solutions with different thickness, shapes and time were studied. Color and Textural properties were fitted to a RSM model and report resulted that color and textural qualities increases as concentration, time, thickness increases. The presence of preservatives (citric acid, ascorbic acid, KMS) in the osmotic solution helped to increase the quality for longer period. The effect of osmotic dehydration on the colour parameters (chroma) and rheological properties (stress at rupture and relaxation time) were investigated in the experiment. Chroma values were increased, denoting colour intensification along the process. Effective in reinforcing tissue structure, presenting stress at fracture values for dehydrated banana with preservatives around three-fold higher than for other treatments. The dehydrated product water activity reduced to 17 to 18% moisture so that microbial growth was prevented up to 6 months.

1. Aboubakar, Njintang Y. N., Scher J., and Mbofung C. M. F. (2008) J. Food Eng. 86, 294–305.
2. Alline C. C., Rodrigues., Rosiane, L., Cunha., Mariam, D., and Hubinger (2003) J. Food Eng., 59, 129–135.
3. Chantaro P., Sribuathong S., Charoen R. and Chalermchaiwat P. (2016) Inter. Food Res. Journal., 23(4), 1453-1458
4. Germer S. P. M., Rita M., Queiroz., Aguirre J. M., Berbari S. A. G. and Anjos V. D. (2010) Drying Technol, 25, 1769–1777.
5. Jadhav M. S., More H. G. and Nimbalkar C.A. (2016) Inter. J. applied and pure sci. Agriculture, E-ISSN, 23945532.
6. Jesulin A. R. and Manimehala N. (2014) Intl. J. Agric. Food Sci. Technol., 78(3), 75-80.
7. Krokida M. K., Karathanos V. T., and Maroulis Z. B. (2000) Drying Technol., 18(4–5), 937–950.
8. Kumar S. P. and Devi P. (2011) Int. Food Res. J., 18, 221-238.
9. Mcbean M. A., Joslyn C. and Nury F. S. (1971) Dehydrated fruits and vegetables. The Biochemistry of Fruit and their Products, Academic Press, London. 652p.
10. Meher J., Mishra B. K., Nayak P. and Singh V. (2015) Bioscan, 10(2), 521-525.
11. Moyano P. C., Vega R. E., Bunger A., Garreto J. and Osorio, F. A. (2010) Inl. J. Food. Sci., 45(2), 3363-3369.
12. Nadia D. M. B. M. N., Nabil K., Courtois F. and Bonazzi C. (2013) J. Food Processing Technol., 4, 8-9.
13. Nobel S., Protte K., Körzendörfer A., Hitzmann B. and Hinrichs J. (2016) J. of Food Engg.
14. Patil S. L. R. V., Jagadeesh G.J., Suresha J. and Netravati (2013) Intl. J. Agric. Food Sci. Technol., 4(5), 259-262.
15. Pedapati A. and Tiwari R. B. (2014) J. Agric. Res., 1(1), 49-54.
16. Perera N., Gamage T.V., Wakeling L., Gamlath G.G.S. and Versteeg C. (2010) Innovative Food Sci Emerging Tech., 11, 39-46.
17. Phisut N., Rattanawedee M. and Aekkasak K. (2012) Intl. Food Res. J., 20(1), 189-196.
18. Pointing J. D., Warrers G. G. R. R., Jackson R. and Stanley W. L. (1966) Food Techol., 1365-1368.
19. Prinzivalli C., Brambilla A., Maffi D., Scalzo R. L. and Torreggiani D. (2006) Eur. Food Res. Technol., 224, 119–127.
20. Raghavan R. L. and Silveria R. A. (2001) Lebensminel-Wissenschaft und-Technol., 22, 264-267.
21. Rastogi N., Raghavarao K., Niranjan K. and Knorr D. (2002) Trends in food sci. technol., 13, 48 59.
22. Sajeev M. S., Sreekumar J., Ravi V., Jyothi A. N. and Sheriff J. T. (2011) J. Root Crops., 37(2), pp. 174-181.
23. Tan M., Chua K. J., Mujumdar A. S. and Chou S. K. (2001) Drying Technol., 19(9), 2193–2207.
24. Torreggiani D. and Bertolo G. (2001) J. Food Eng., 49, 247-53.
25. Verhaeghe T., Vlaemynck G., Block J., Weyenberg S., Braeckman R. and Hendrickx M. (2016) Kinetics of heat induced muscle protein denaturation of brown shrimp (Crangon crangon). J. of Food Engg.
26. Yadav M., Gupta R., Pandey A. and Patidar D. (2015) Bioscan, 10(3),1173-1176.
27. Zou N., Karthi G.V. and Murali (2013) Chem. Health Risk., 56(21), 366.