Evaluation of KMS and sugar syrup on dehydrated banana

摘要

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.