Desidratação de banana prata anã saborizada com canela

Abstract

The banana is one of the most consumed fruits worldwide, being, however, very perishable. In this context, the drying of banana flavored with different concentrations of cinnamon represents an important way of harnessing the fruits. In this study, the drying curves of banana Prata Anã cut into sticks were determined for three treatments: control sample - banana unflavored; banana flavored by infusion with 1.0% cinnamon and banana flavored by infusion with 1.5% of cinnamon. All the samples were dehydrated in tray dehydrator with air circulation and under a temperature of 60° C and weighed in predetermined intervals. After drying, the samples were evaluated for yield, correction factor and instrumental color. The drying curves were adjusted by use of an exponential model, whose R2 value were above the 0.99, indicating good fit to the experimental data. The behavior of the curves obtained showed that the flavor treatments influences in the moisture content of dried banana, demanding long drying time to generate a standardized product and with good quality. With regard to color, yield and correction factor, it was found that the samples were similar (p > 0.05), whose values were close to those found in the literature, indicating that the proposed flavor treatment has the potential to generate a differentiated product and without many changes as for the appearance and yield of the dehydrated banana.