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Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

Author

Listed:
  • Gomaa G. Abd El-Wahhab

    (Department of Agriculture Constructer Engineering and Environmental Control, Faculty of Agriculture Engineering, Al-Azhar University, Cairo 11884, Egypt)

  • Hassan A. A. Sayed

    (Department of Agricultural Power and Machinery Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo 11751, Egypt)

  • Mahmoud A. Abdelhamid

    (Department of Agricultural Engineering, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt)

  • Ayman Zaghlool

    (Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt)

  • Ali Nasr

    (Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt)

  • Ashraf Nagib

    (Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt)

  • Mohamed Bourouah

    (Hahn-Schickard-Gesellschaft für Angewandte Forschung e.V, Wilhelm-Schickard-Straße 10, 78052 Villingen-Schwenningen, Germany)

  • Ahmed M. Abd-ElGawad

    (Plant Production Department, College of Food & P Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia)

  • Younes M. Rashad

    (Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt)

  • Mohamed Hafez

    (Land and Water Technologies Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt)

  • Ibrahim M. Taha

    (Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt)

Abstract

This study investigates the impact of various pre-drying treatments and drying methods on the physicochemical, phytochemical, and sensorial quality of dried bananas. To achieve this goal, four pretreatment solutions were used before drying to enhance the quality characteristics of banana slices: citric acid 1% and ascorbic acid 1%, sucrose 10%, sodium bisulphate 0.5%, and lemon juice 5% and acetic acid 0.5%. Two drying methods were applied, sun drying (SD) and tunnel drying (TD). The dried slices were evaluated for moisture, total acidity, water activity (a w ), browning index, rehydration ratio (RR), reducing sugar, ascorbic acid, total phenol, and DPPH %, as well as sensory attributes (color, odor, taste, texture, and overall acceptability). The results showed that the retention of acid content, ascorbic acid, total phenolics, and DPPH in slice samples dried in TD was higher than that in SD. The browning index values in the TD samples were lower than those in the SD samples. Moreover, the TD samples showed a higher RR than the SD samples. It is noted that the pretreatment solutions used have an important role in improving the final quality characteristics of dried banana slices. The results of the sensory evaluation revealed a significant difference in the degrees of color and texture for the slices pretreated with sodium bisulphate. Meanwhile, the rates of taste and odor were significantly higher for the sucrose-pretreated slices. TD can improve the drying kinetics, shorten the drying time, and maintain the quality of the dried slices.

Suggested Citation

  • Gomaa G. Abd El-Wahhab & Hassan A. A. Sayed & Mahmoud A. Abdelhamid & Ayman Zaghlool & Ali Nasr & Ashraf Nagib & Mohamed Bourouah & Ahmed M. Abd-ElGawad & Younes M. Rashad & Mohamed Hafez & Ibrahim M., 2023. "Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods," Sustainability, MDPI, vol. 15(20), pages 1-18, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:20:p:15112-:d:1264204
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    References listed on IDEAS

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