Study the effect of osmotic dehydration with sekanjabin syrup and coating by seeds gum on physicochemical and biological properties of banana chips

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Hajiarbabi A.; TAVAKOLIPOUR H.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:112 Page(s): 31-42

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Title

Study the effect of osmotic dehydration with sekanjabin syrup and coating by seeds gum on physicochemical and biological properties of banana chips

Author(s)

Hajiarbabi A. | TAVAKOLIPOUR H. | Issue Writer Certificate

Keywords

Banana chipsQ1

Osmotic dehydrationQ2

Basil seed gumQ1

CoatingQ1

Sekanjabin SyrupQ1

Abstract

The present study, the effect of Coating and Osmotic dehydration on Physicochemical (texture, shrinkage, rehydration, pH, acidity and color parameters) and microbial characteristics of Banana chips were investigated. The Coating as the pretreatment was carried out in three concentrations (1, 3 and 5%) of Basil seed gum (BSG) and samples were stabilized at 70 ° C for 5 min. for moisture content reduction to the acceptable level, dehydration was carried out with different concentrations of Sekanjabin Syrup (SS) (55 and 65%) for 4h and then in order to reach equilibrium moisture content the slices were dried at 65 ° C. decreasing the concentration of BSG and increasing the concentration of SS caused to decreasing in pH and increasing in acidity and shrinkage of dried Banana chips. Results showed that increasing concentrations of BSG and SS significantly (p<0. 05) resulted in increase the hardness, respectively. In this study the highest L* index refers to samples treated with 5% BSG and 55% SS, and lowest L* index refers to samples produced with 5% BSG and 65% SS. the results from total count test of microorganisms microbial quality of the samples was in acceptable range.

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APA: Copy

Hajiarbabi, A., & TAVAKOLIPOUR, H.. (2021). Study the effect of osmotic dehydration with sekanjabin syrup and coating by seeds gum on physicochemical and biological properties of banana chips. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 31-42. SID. https://sid.ir/paper/397549/en

Vancouver: Copy

Hajiarbabi A., TAVAKOLIPOUR H.. Study the effect of osmotic dehydration with sekanjabin syrup and coating by seeds gum on physicochemical and biological properties of banana chips. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):31-42. Available from: https://sid.ir/paper/397549/en

IEEE: Copy

A. Hajiarbabi, and H. TAVAKOLIPOUR, “Study the effect of osmotic dehydration with sekanjabin syrup and coating by seeds gum on physicochemical and biological properties of banana chips,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 31–42, 2021, [Online]. Available: https://sid.ir/paper/397549/en

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