The object of this study was inhibiting the browning process during the drying of banana Roatán (Musa Cavendish) using a solution of cactus mucilage (Opuntia ficus indica) blend with different concentrations of citric acid and sodium bisulphite. The treatment was applied following an experimental design 23, using the following factors and levels: pre-treatment (mucilage, citric acid, sodium bisulphate) and concentration (high and low). For the drying cross sections of banana with thickness of 5 mm, temperature of 50 °C and air velocity of 2 ms-1 were used. Color before and after drying was determined and was consider as the response variable. The combination of mucilage, citric acid and sodium bisulphite at high concentrations had a synergic effect that diminished the browning of bananas during drying. The mucilage formed an edible coating in the surface that gives shine to the dried material.
|Título traducido de la contribución||Inhibition the darkening with cactus mucilage (Opuntia ficus indica) during drying of banana roatán|
|Número de páginas||6|
|Estado||Publicada - 2009|
- Banana Roatán
- Cactus mucilage