Browsing by Author "Chandrasiri, M.H.T.K."

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    Development of Banana Snacks from two Varieties Using an Appropriate Dehydration Method
    (Uva Wellassa University of Sri Lanka, 2014) Chandrasiri, M.H.T.K.
    A great potential exist for Banana value added products due to its limited preservation methods and its proven health benefits. This study was focused on development of banana snacks from most abundant two varieties; Embul (Musa acuminata AAB) and Seeni (Musa acuminata ABB) using vacuum, cabinet dehydration and Evaluation of its' Nutritional, Physicochemical , Sensory properties. Best sample was selected by conducting a sensory evaluation using 9-point hedonic scale. Vacuum dried Embul banana (VE) snack was selected as the best sample in all sensory attributes which was analyzed monthly using Friedman non parametric test in MINITAB 16 statistical software. There is an interaction between variety and the dryer (P<0.05) on the phytochemical properties like total phenolic content, antioxidant activity and physicochemical properties including brix, Titratable acidity, moisture of four snacks. For all four snack samples moisture% and titratable acidity increased significantly (P<0.05) while pH reduced significantly with the time. Proximate analysis done 'using AOAC methods revealed that, VE snack sample contains the least free fat content of 0.3 ± 011% and highest crude fiber content of 5.20 ± 0.01% compared to other snacks. Total plate counts were less than 101 CFU g-1 , yeast and mold counts were less than 103 CFU while Escherichia coli was not detected even after two months of storage which ensures that the four products are within the international stipulated-limits. Vacuum dehydrator became the best dehydration method while-Embul variety selected as the most preferred variety and the best variety to produce snacks based on phytochemical properties and sensory analysis. Shelf life evaluation revealed that there is no significant change (P > 0.05) of VS, VE and CE snacks in all.the sensory attributes throughout the storage period. Developed banana snacks can be safely stored under room temperature for two months without quality deterioration. Key words: Banana snacks, Phytochemical, Sensory evaluation, Shelf life, Vacuum dehydration
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    Nutritional, Physicochemical and Sensory Properties of Embul Banana (Musa acuminata AAB) Snack Developed using Vacuum Dehydration
    (Uva Wellassa University of Sri Lanka, 2019) Chandrasiri, M.H.T.K.; Hettiarachchi, D.N.; Ellepola, V.P.; Wijesinghe, W.A.J.P.
    A great potential exists for Embul Banana (Musa acuminata AAB) value added products due to its limited preservation methods and proven health benefits. This study focused on development of Embul banana snacks using vacuum dehydration. Vacuum dehydrated Embul banana snacks were packed using 300 µ High Density Polypropylene bags and stored in a cool and dry place for two months. Proximate composition of the final product was determined using AOAC methods. As microbiological properties total plate count, yeast and mold count and Escherichia coli were checked during the storage. Sensory data obtained monthly by 9-point hedonic scale were analyzed using Kruskal Wallis non parametric test in MINITAB 16. Developed snack sample contained 0.87±0.005% moisture, 5.2±0.01% crude fiber, 0.3±0.01% free fat, 15.4±0.01% protein, and 3.2±0.01% ash. Sensory evaluation revealed that there were no significant changes (P > 0.05) in any sensory attribute (color, aroma, taste, mouth feel, texture and overall acceptability) throughout the storage period. Physicochemical properties such as pH, firmness, total soluble solids, moisture% and ascorbic acid content of the final product were 5.12±0.005, 4.26±0.50 Kg, 6.0±0.0%, 0.87±0.005% and 10.79±0.005 mg 100g-1, respectively. Total phenolic content determined by Folin-Ciocalteau method for the final product was 281.86±1.18 mg GAE 100g-1 while IC50 value determined from the DPPH radical scavenging assay for the final product was 234.06±1.03 mg mL-1. Total plate count was less than 101 CFU g-1 while yeast and mold counts were less than 103 CFU g-1 which ensures that the product is within the international limits stipulated by World Health Organization. E. coli were not detected even after two months. Developed vacuum dehydrated Embul banana snacks can be safely stored under room temperature for two months.