Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices

Document Type : Research Paper


1 M.Sc. Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran

2 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran

3 Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran


The aim of this study was to investigate the effect of osmotic solutions of high fructose corn syrup and sugar in concentrations of 40 and 60%, compared to distilled water for 20 and 30 minutes assisted ultrasound on water loss, solid gain, weight loss, shrinkage, texture firmness, moisture, color indices and sensory properties of dried banana slices. The results showed that with increasing ultrasound time and concentration of osmotic solutions, especially high fructose corn syrup with 60% concentration, the amount of water loss, solid gain, weight loss, firmness and brightness increased while the amount of shrinkage and moisture content of the samples decreased. The sensory characteristics of dried bananas with osmotic solutions also had the better appearance, color, firmness and overall acceptance. Use of ultrasound pretreatment with high fructose corn syrup as a low-caloric and dietary solution is recommended for banana drying.


Main Subjects

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