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Stability physical-chemical and microbiological of organic dehydrated banana/Estabilidade fisico-quimica e microbiologica de banana passa organica

The objective of this study was to evaluate the physical, physico-chemical and microbiological stability of dried organic banana varieties Caipira, Pacovan Ken and Prata Ana, 180 days of storage, as well as adjust the drying curves. The bananas were dried in an oven with forced air circulation at 65...

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Bibliographic Details
Published in:Ciência rural 2014-10, Vol.44 (10), p.1886
Main Authors: Batista, Daniele de Vasconcellos Santos, Cardoso, Ricardo Luis, de Godoy, Rossana Catie Bueno, Evangelista-Barreto, Norma Suely
Format: Article
Language:Spanish
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Summary:The objective of this study was to evaluate the physical, physico-chemical and microbiological stability of dried organic banana varieties Caipira, Pacovan Ken and Prata Ana, 180 days of storage, as well as adjust the drying curves. The bananas were dried in an oven with forced air circulation at 65° C until final humidity of 20-25% (wb). The variety Pacovan Ken reached the final moisture after 37h of dehydration. The value of water activity for the three varieties, remained stable at 180 days and features the product as intermediate moisture. Not observed in any treatment, significant variation of physico-chemical analysis of variance parameters. There darkening of the product in all three varieties, with a significant loss of brightness (L*) and the intensity of the yellow color (b*) and increased intensity of red color (a*) during storage. There was microbiological stability of the product, with low count of yeasts and molds and Salmonella and coliforms at 35°C in all varieties, according to current legislation. The dried organic banana trade showed stability in the months of study. Key words: dried fruit, water activity, drying curve storage. O objetivo do trabalho foi avaliar a estabilidade fisica, fisico-quimica e microbiologica da banana passa organica das variedades Caipira, Pacovan Ken e Prata Ana, durante 180 dias de armazenamento, bem como ajustar as curvas de secagem. As bananas foram desidratadas em estufa de circulacao de ar forcada a 65°C, ate umidade final entre 20-25% (b.u.). A variedade Pacovan Ken atingiu a umidade final apos 3 7h de desidratacao. O valor da atividade de agua, para as tres variedades, mantevese estavel aos 180 dias e caracteriza o produto como de umidade intermediaria. Nao se observou, em nenhum tratamento, variacao significativa dos parametros fisico-quimicos pela analise de variancia. Houve escurecimento do produto nas tres variedades, com perda significativa do brilho (L*) e da intensidade da cor amarela (b*) e aumento da intensidade da cor vermelha (a*) durante o armazenamento. Houve estabilidade microbiologica do produto, com baixa contagem de bolores e leveduras e ausencia de Salmonella e coliformes totais a 35°C em todas as variedades, conforme Legislacao vigente. A banana passa organica apresentou estabilidade comercial nos meses de estudo. Palavras-chave: fruta desidratada, atividade de agua, curva de secagem, armazenamento.
ISSN:0103-8478
DOI:10.1590/0103-8478cr20130442