Application of Pretreatments on Banana Slices for Improving Drying Characteristics

Aijaz Hussain Soomro, Tahseen Fatima Miano, Asadullah Marri, Dileep Kumar, Shazor Gul Khaskheli, Umair Farooque Arain, Allah Bux Baloch


The banana slices were subjected to pretreatment solutions for improving drying, physico-chemical and sensory characteristics.  The pretreatments were applied with four different solutions including ascorbic acid, lemon juice, sodium chloride and honey. The banana slices were cut into 5 mm and 7 mm in size, about 120 g banana slice samples were dip in each pretreatment solution for ten min. The banana slice samples were dehydrated in dehydration chamber and dried at temperatures of 60 °C for 12 to 16 hrs. Each sample was observed for physico chemical characteristics such as pH, TSS, vitamin C, total sugar and ash % and sensory analysis of their color, aroma, taste, texture and overall acceptability were observed. The results obtained showed that the banana slices treated with ascorbic acid and honey solution has the highest value of vitamin C. The results obtained for sensory analysis showed the significant difference in aroma, taste, texture and overall acceptability scores recorded for the samples pretreated with honey solutions for ten min. It is concluded from the present study that pretreatment solutions have important role in determining the final quality characteristics of dried banana slices and it has great potential application in food industries.

Keywords: Banana; slices; pretreatment; ascorbic acid, honey, drying characteristics; sensory evaluation.

DOI: 10.7176/FSQM/103-06

Publication date: December 31st 2020

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