Effect of sugar and NaCl soaking treatments on the quality of sweet banana figs

被引:16
作者
Ehabe, EE
Eyabi, GDE
Numfor, FA
机构
[1] IRAD, Ekona Reg Res Ctr, Buea, Cameroon
[2] IRAD, Batoke Specialised Res Stn, Limbe, Cameroon
关键词
osmotic dehydration; NaCl solution; sugar solution; sweet banana figs; mould development; mould growth;
D O I
10.1016/j.jfoodeng.2005.06.006
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Banana strips were soaked in sugar and/or NaCl solutions (at room temperature), oven-dried and the figs characterised in terms of their composition, consumer acceptance and storage qualities. These tests were undertaken to ascertain the suitability of the solutions for preservation of sweet bananas as added-value foods and to minimise post-harvest losses. Soaking in plain water before drying improved the figs' brightness. Sugar or NaCl in solution (at 10%, w/v) as well as a composite solution (5% NaCl + 5% sugar) showed improved water-binding activity, slightly increasing the moisture content of the figs. Although soaking enhanced diffusion of solutes into banana strips, the sensory attributes of those that had not been soaked before drying were equally well appreciated. The composite NaCl and sugar solution improved these sensory qualities, and more importantly the storage quality of banana figs, retarding mould development and inhibiting mould growth on the figs' surface. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码:573 / 578
页数:6
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