Physico chemical and sensory qualities of osmo dehydrated banana (Musa paradisiaca).

This study examined the effect of osmotic dehydration followed by solar-drying (2-3days) and Tray-Drying (60°C; 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 55°brix), at three different temperatures (30, 40 and 50°C) temperature each. Weight reduction, moisture loss and T.S.S increase were more significant at highest temperature which is at 50°C and highest concentration at 55°brix. 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.