Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices

Khawas, Prerna; Dash, Kshirod Kumar; Das, Amlan; Deka, Sankar Chandra

doi:10.1515/ijfe-2015-0094

Cited by 23 publications

(9 citation statements)

References 48 publications

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“…The obtained results are in accordance with the previously reported dependency between drying time and temperature, i.e., the increment of the temperature reduces drying time. Such results have been reported for kiwifruits (Actinidia deliciosa) using both air and vacuum drying methods [5,35], for apples [36], for bananas [37], for blueberries [38], and for maqui fruits [39]. In the current study, two-stage drying, despite higher values of the diffusion coefficient, did not lead to shorter drying time.…”

Section: Drying Kineticssupporting

confidence: 84%

The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)

et al. 2020

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This study aimed to investigate the impact of convective and vacuum drying performed at different temperatures on the content of bioactive components of kiwiberry. Dried fruits obtained from Geneva and Weiki cultivars were analyzed for total carotenoid content, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The secondary goal was to establish drying kinetics and to find the best-fitting model for the drying process. The results showed that the highest total carotenoid content was found in Geneva fruits dried by vacuum method and was equal to 39.55–90.27 µg/g dry matter (d.m.). Considering free radical scavenging activity, the best results were also achieved for vacuum dried Geneva cultivar. These samples exhibited EC50 equal to 0.16–0.51 mg d.m./mL and 0.05–0.24 mg d.m./mL as evaluated using DPPH and ABTS assays, respectively. Vacuum drying method usually better preserved the phenolic content of kiwiberry—samples dried at 50 °C did not differ significantly from fresh material. Generally, the shortest drying time was observed for the samples dried at 70 °C regardless of the drying method. Changing the temperature during drying from 80 to 50 and 60 °C did not cause expected benefits regarding chemical property preservation. In most cases, the Midilli et al. model represented the best fit to describe obtained drying kinetics.

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Section: Drying Kineticssupporting

confidence: 84%

The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)

et al. 2020

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“…[2,3] This may be due to the ignorance regarding the benefits of commercial application. [4] Like its pulp flour counterpart, banana peel flour can potentially be used in new products with standardized composition for various industrial and domestic uses. [5] Banana peel extract contains higher antioxidant compounds and thus, promising a more intense utilization of the peels in food and nutraceuticals.…”

Section: Introductionmentioning

confidence: 99%

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Khawas

Deka

2016

International Journal of Food Properties

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The culinary banana peel, which is an agricultural waste available in abundance, has not been able to draw much attention in terms of its utilization. In addition to being an abundant source of functional and nutritional compounds, it also deserves to be utilized in a proper and/or better way. The aim of this study was to explore this agro-waste at different levels of maturity in order to identify the active compounds at particular stage of maturity. Phenolics, flavonoids, and radical scavenging activity were maximum at early developmental stage, whereas compounds like protein, fat, carbohydrates, and starch increased with maturity and declined at over-ripe stage. The starch present in the peel is of C-type as confirmed by x-ray diffractograms and crystalline in nature. The peel, at the edible mature stage 4, yielded a high cellulose content which could be used as a reinforcement material in highperformance biocomposites. The presence of various functional groups indicating the complex nature of the culinary banana peel was confirmed by Fourier transform infrared characterization. Scanning electron microscope micrographs revealed that microstructure of peel changes drastically and degradation of starch and other compounds occurred at the over-ripe stage. Hence, in this context, the culinary banana peel can serve as a potential biomaterial in industrial applications and can add a higher value to this locally important and underutilized crop.

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“…Before starting the drying experiment, cold samples were brought into ambient conditions. Peel portion of the fruit was removed with stainless steel knife, and remaining pulp portion was cut into 4, 6, and 8 mm thick slices using a manual slicer (Khawas et al, 2015).…”

Section: Sample Preparationmentioning

confidence: 99%

“…Fruits like persimmon are highly susceptible to non-enzymatic browning because of high reducing sugars present in it (Karaman et al, 2014). Therefore, browning is considered an important quality attribute during the drying process (Khawas et al, 2015). The degree of browning mainly depends on the drying temperature and time.…”

Section: Browning Indexmentioning

confidence: 99%

Effect of Thin-Layer Drying on the Quality Parameters of Persimmon Slices

Vivek

Subbarao

Srivastava

2021

International Journal of Fruit Science

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Persimmon (Diospyros kaki) is an important, underutilized fruit crop of India. The thin layer drying of persimmon slices would make it a perfect snack that can be used in various recipes. The drying process of persimmon slices was optimized using Box-Behnken design in response surface methodology. Three categorical independent drying variables, such as temperature (50--70°C), air velocity (0.5-1.5 m/s), and sample thickness (4-8 mm), were considered for the study. The response variables include drying time, ascorbic acid content, browning index, and rehydration ratio were investigated. The air temperature and sample thickness showed a significant effect on drying time. Browning index and rehydration ratio were significantly affected by air temperature and air velocity. As per the given experimental design constraints, the optimum solutions obtained were air temperature (58°C), air velocity (1.40 m/s), and slice thickness (4 mm). The predicted responses for the optimized combination of the drying process were drying time (442.55 min), ascorbic acid (8.61 mg/g dry matter), browning index (0.396 absorbance unit), and rehydration ratio (5.47%). Therefore, this study would be beneficial for scaling up industrial drying of persimmon slices for commercial production to ensure smooth processing and achieve a profitable path.

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Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices

Cited by 23 publications

References 48 publications

The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)

The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Effect of Thin-Layer Drying on the Quality Parameters of Persimmon Slices

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