Nutritional, Physicochemical and Sensory Properties of Embul Banana (Musa acuminata AAB) Snack Developed using Vacuum Dehydration
| dc.contributor.author | Chandrasiri, M.H.T.K. | |
| dc.contributor.author | Hettiarachchi, D.N. | |
| dc.contributor.author | Ellepola, V.P. | |
| dc.contributor.author | Wijesinghe, W.A.J.P. | |
| dc.date.accessioned | 2019-05-06T11:30:59Z | |
| dc.date.available | 2019-05-06T11:30:59Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | 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. | en_US |
| dc.identifier.isbn | 9789550481255 | |
| dc.identifier.uri | http://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/449/245.pdf?sequence=1&isAllowed=y | |
| dc.language.iso | en | en_US |
| dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
| dc.subject | Food Science | en_US |
| dc.subject | Food Technology | en_US |
| dc.title | Nutritional, Physicochemical and Sensory Properties of Embul Banana (Musa acuminata AAB) Snack Developed using Vacuum Dehydration | en_US |
| dc.title.alternative | International Research Conference 2019 | en_US |
| dc.type | Other | en_US |