Avaliação da estabilidade em banana desidratada

Abstract

The present study aimed to evaluate the dehydrated banana stability submitted to pretreatments. In this work was used banana “prata” acquired in the local market. The fruit was sanitized than it was submitted to osmotic dehydration pretreatment followed by fermentation for 12, 36 and 60 hours using pH 6.3 and 3.5. Soon after, the samples were placed in a dryer with forced air circulation using drying air temperature of 55° C and a speed of 0.5 m / sec. The stability of the products stored during 90 days was determined using a colorimeter with the coordinate "L". The results indicated that the banana produced with 12, 36 and 60 hours of fermentation at pH 3.5 showed good stability during 90 days of storage, resulting in a lower grouth. It can be concluded that the time of fermentation and the pH influence on the stability of the dehydrated banana.