60-66 of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices

Abstract The main purpose of the study was to investigate the effect of solution on the shelf life and quality of banana slices and development of high quality dehydrated banana products. Ripe banana collected from local market cut into 3, 5 and 7 mm slices. Solution effect was assessed using honey, sugar and mixed (honey plus sugar, 1:1) solution. The osmosis samples were dried in a mechanical drier at 65°C for 24 hour up to moisture content 14.6%. Fresh and dehydrated banana were analyzed for their chemical composition. The effect of pre-treatment (4 min steam blanching plus 20 min sulphyting) and nutrient content also evaluate. Percent solid gain was assumed as indicator of solution of solution effect. Percent solid gain slightly decreased (per unit weight) with increasing thickness of banana slices at constant immersion time (3 hour) and concentration (72% TSS). This gain was higher in honey solution followed by sugar solution. The response of taste panel revealed that banana slices prepared by 4 min steaming plus 20 min sulphyting (0.5% KMS) and subsequently dipping in honey solution gave better colour and flavor. It has been also revealed that pre-treatment by 4 min steaming plus 20 min sulphyting (0.3% KMS) and subsequently dripping in honey was gave better colour and flavour of banana slices. So these pre-treated dehydrated products showed highest degree of acceptability. Studies on the effect of various packaging materials showed that the single layer polythene plus keep in tin can gave the best result for storing the dried banana slices. Among the different storage condition of dried banana slices (75% RH, 80%RH and 90% RH), the 75% RH was found most effective for storing the processed slices. However, in all packaging systems and storage conditions, the slices absorbed moisture over the storage period and lost its quality. To maintain better quality of slices for longer shelflife, the low relative humidity and moisture proof packaging system (polythene plus kept in tin can or laminated aluminum foil) may be required

Optimization of extraction parameters for pectin from guava pomace using response surface methodology

Pectin is being used more often in industrial settings even though there is a large gap between supply and demand, placing further strain on the sources of pectin that are already available. The objective of the current study is to extract pectin from guava pomace, and the central composite design (CCD) in conjunction with a numerical optimization method of the response surface methodology (RSM) was used to optimize the processing parameters, including temperature (75, 85, and 95 °C), pH (1.5, 2.0, and 2.5), and extraction time (50, 60, and 70 min). The findings showed that the parameters studied substantially impacted the pectin yield. The resulting second-order polynomial model thoroughly explains the relationship between the input and output variables and how the data varied. Ideal conditions were achieved: temperature: 87.43 °C; pH: 1.83; and extraction time: 69.46 min, which predicted 16.59% pectin and was verified by the validation experiments. Numerous food and pharmaceutical products can be made using extracted pectin, which may also help relieve some of the pressure on the presently accessible pectin sources