Effect of Sucrose and Glucose Mixture on the Quality Characteristics of Osmotically Dehydrated Banana Slices

Authors

  • Imtiaz Hussain Department of Food Technology, Faculty of Agriculture, University College of Agriculture, Rawalakot, Azad Jamu and Kashmir, Pakistan
  • M. Iqbal Department of Food Technology, Faculty of Agriculture, University College of Agriculture, Rawalakot, Azad Jamu and Kashmir, Pakistan
  • Iftikhar Shakir Department of Food Technology, NWFP Agriculture, University, Peshawar, Pakistan
  • N. Ayub Department of Food Technology, Faculty of Agriculture, University College of Agriculture, Rawalakot, Azad Jamu and Kashmir, Pakistan

DOI:

https://doi.org/10.3923/pjn.2004.282.284

Keywords:

Banana slices, glucose, osmotic dehydration

Abstract

The research was conducted to investigate the combined effect of sucrose - glucose solution on banana slices in ratio 1:1 and 7:3 sucrose glucose combination for 72 hrs and after every dipping slices were tested for pH, T.S.S, acidity moisture and ascorbic acid content, and organoleptic properties like colour, flavour and texture was also assessed. The observed results showed that pH decreased after 72 hrs. T.S.S increased from 21-30, in 36o brix, acidity also increased from 0.53-1.2. The moisture content decreased from 74.44% - 63% increase in T.S.S. Ascorbic acid content decrease color and flavor remain acceptable but texture decrease at 60o brix after 72 hrs.

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Published

20.06.2025

Issue

Vol. 3 No. 5 (2004)

Section

Research Article

License

Copyright (c) 2004 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Hussain, I., Iqbal, M., Shakir, I., & Ayub, N. (2025). Effect of Sucrose and Glucose Mixture on the Quality Characteristics of Osmotically Dehydrated Banana Slices. Pakistan Journal of Nutrition, 3(5), 282-284. https://doi.org/10.3923/pjn.2004.282.284