Ulysses CAGASAN

Improving the sensory quality and shelf life of dehydrated sliced banana (Musa spp. saba variety) using different pretreatments

This study aimed to determine the effects of different pretreatments on the sensory quality and shelf life of dehydrated sliced banana. Treatments designated as follows: T1- Control, no pretreatment applied; T2- 100g sliced banana: 4166 mg (8.33 tablets of 500mg) ascorbic acid; T3- 100g sliced banana : 5.0 g of salt; T4- 100g sliced banana : 100 ml lemon juice. Fresh ripe banana saba variety were undergone basic processes such as cleaning, washing and peeling. The peeled bananas were sliced approximately 3-5 mm thicknesses with a sharp knife manually prior to pretreatment. One hundred (100) grams of sliced banana samples were used in each treatment. Blanching with lukewarm water about 60 seconds were employed and cooling will follow then different pretreatments were mixed thoroughly with the sliced banana. Then oven drying followed at 70oC for 5 hours. Results of the sensory evaluation revealed that, T2 dehydrated sliced banana added with salt solution showed the highest acceptability ratings in terms of texture, sweetness, taste, appearance and general acceptability. All treatments were acceptable for human consumption after 3 weeks of storage except ascorbic acid treatment (T4) which showed presence of molds. Moreover, Treatments (T1 control and T2 salt solution) showed a comparable higher rate of acceptability in terms of texture, sweetness, taste, appearance and general acceptability after 3 weeks of storage. Thus, shelf life of dehydrated sliced banana was reached up to 3 weeks.

Keywords:

Dehydrated banana, pretreatments, storage time, sensory qualities shelf life and acceptability,

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