Sabaragamuwa University of Sri Lanka

EFFECT OF PRETREATMENTS ON QUALITY OF MINIMALLY PROCESSED COOKING BANANA VARIETY ALUKESEL (Musa acuminata × Musa balbisiana, ABB GROUP)

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dc.contributor.author Siriwardana, H
dc.contributor.author Abeywickrama, K
dc.contributor.author Kannangara, S
dc.date.accessioned 2021-01-08T06:43:08Z
dc.date.available 2021-01-08T06:43:08Z
dc.date.issued 2015-01
dc.identifier.uri http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/924
dc.description.abstract Cooking banana is a vegetable which can be stored for longer periods in intact form but undergoes browning soon after slicing. A study was undertaken to evaluate the effect of selected pretreatments in maintaining quality of minimally processed cooking banana variety Alukesel. Minimally processed Alukesel was subjected to pretreatments of ascorbic acid (3%), citric acid (3%), ascorbic acid (2%), citric acid (2%), citric acid + ascorbic acid (1.5% each), sodium metabisulphite (2%) and distilled water (control), packed in polystyrene packages and stored at 5-70 C for a week. The effects of pretreatments on sensory and physicochemical properties (percentage weight loss, changes in firmness, pH, Total Soluble Solids (TSS) and Titratable Acidity (TA)) were evaluated on day 0 and day 7, while browning was assessed using a spectrophotometric method. Pretreatments had a significant effect on physicochemical and sensory attributes of minimally processed cooking banana compared to control. Ascorbic acid (3%), citric acid (3%) and citric acid + ascorbic acid (1.5% each) pretreated cooking banana obtained higher ranking values for sensory properties (appearance, colour, odour, flavour, taste and overall acceptability) while the same three pretreatments and sodium metabisulphite (2%) pretreatment effectively controlled enzymatic browning. This research revealed that pretreatments of ascorbic acid (3%), citric acid (3%) and citric acid + ascorbic acid (1.5% each) were more successful in retaining quality of minimally processed cooking banana for one week in cold storage. It could be concluded that Alukesel treated as above can be considered as a potential value added sale item at local supermarkets where cold storage facility is available. en_US
dc.language.iso en_US en_US
dc.publisher Belihuloya, Sabaragamuwa University of Sri Lanka en_US
dc.subject Minimal processing en_US
dc.subject Cooking banana en_US
dc.subject physicochemical properties en_US
dc.subject sensory properties en_US
dc.subject browning en_US
dc.title EFFECT OF PRETREATMENTS ON QUALITY OF MINIMALLY PROCESSED COOKING BANANA VARIETY ALUKESEL (Musa acuminata × Musa balbisiana, ABB GROUP) en_US
dc.type Article en_US


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