Study on Drying Characteristics and Quality of Banana (Musa Paradisiacal L.) Chips Using Different Drying Methods

Abstract

l'he production of banana chips is widespread activity in nutny bnnana-gro,ving countries. Chips are an in1portant ingredient in breakfast cereals. The chips are either fl·ied in oil or dried. Chips can also be coated with sweeteners and then ft·icd. Chips can be preserved for a long tin1e (tnonths, possibly years) \Vith adequate packaging and storage facilities. Several studies have been conducted to detcnninc the best Nlusa cultivars for the chips tnaking. In India, the n1ost popular processed banana product is Nendran chips. Chips are a ready-to-cat food and are a Htvourite atnong children and adults alike. In the present study the effects of different pretreattnents and tetnpcraturt!s on the drying characteristics of unripe banana chips \Vere investigated. Control and per-tr~ated (KMS and NaSI-10,,) san1plcs dried and stored under atnbicnt storage conditions in LOPE bags. Quality panunetcrs in the fonn of physico-chetnicnl and sensory \viii be ntonitorcd during storage. 'fhc stunples \vcrc tr~ated \Vith KMS (Potassiutn n1etabisulfite) I 0/o and NaSI-104 ( Sodiun1 bisulfate) I o/o for 4 ntinutes and dried under tray dryer (60°C, 70°C and 80°('), hot air oven (60°l"'\ • 70°C and 80°C) and n1iCrO\VUVC OVC11(40,60 nnd 80\Vntt).'rhc tnoistUI"t; content \VHS dt;CfCSCU \Vith in~rcase in h:! ntperaturc. Moisture content of KMS treated banana slil;\! \Vas found to be lo\vest in cubinct tray dryer at 80°C.Drying rate \Vas found supl;rior of KM ' trt:ated banana slic~ drit'd in tnicro\vavc at 80 \Vatt. Moisturt: ratio initially decreased very rapidly and in latt!r stage decreasl'U nt slo,vcr rate. NaJ-ISO.a treated banana chips gain l~ast tnoisture as con1pat'0d to K~'l ' treated and controlh::d banana chips afl~r 45 days of storagt; dried at 80° in hot air ov~n. NaiiSO,, tr~atcd banana chips losses ntore ash content day by day in contparison to KM trcat~d und con troll~d banana chips an~r 45 days of storag~ dried at 80° in in cabinet trny dry~r. Prot~in cont~nt \Vas found to be highest f(Jr contrOllt!d banana chips at 40 \Vatt droid in lllicrO\VaV~ afl~r 45 clays nf storage. 1 h~ carbohydrate \Vas found to be highest for controlled banana chips dri~d at 60° in hot air ov~n~ \Vhereas lo\vust for Nai·IS04 tr~atcd banana chips dried at 80° in ~abinet tray dt)'Cr. Ascorbic acid cont~nt \Vas found to bt! highest for controlh:~d banana ·hips dri~d at ~0 \Vatt in nticro\vave oven. Fiber conttint '"" ~ found to b~ highest for c Httroll ·d bunnna chips dri~d in 1nicro\vav~ oven at 40 \Vatt after 45 days of stontge. Overall ac~~ptability of K~~t , treat 'd bnnnna chips dri\;;d in cabinet tray dryer und hot air oven at 70° , and in nlicn>\Vnv(:j l ven at 6Q,vntt \Vcre tbund sup~rior over the oth~rs treated und controll~d bunann chips an~r 45 days of storage. So, it cnn be conclud~d that th~ banana chip .. prc ... trcated \Vith Kt\11 olutil n Jri~ I in uhi1.1 ·t tray drie I at ~0° und rnicrcnvavl': oven ut 80 \Vatt exhibited best rt:sults over th · drying lllt;lhods. Anotl1 ·r pr~ trcat1n~ nt i.~. of NullS04 solution und di)'ing ntcthod i. ·.hot nir ov 'll dr)' ing \VHS al~n fnand h.> b\: good during this prusc;nt study. 1-..herctor',~ nbove prc-trtinlnt~nt nn I drying n1ethod ·auld b · r~contnu~ndl:d tor d I)' ing of banann sli\,;es.