Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents

Barba, Anna Angela; D’Amore, Matteo; Rispoli, M.; Marra, Francesco; Lamberti, Gaetano

doi:10.17221/536/2013-cjfs

Cited by 11 publications

(6 citation statements)

References 26 publications

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“…The content of major sugars was higher in liquid kvass. Barba et al (2014) showed that drying process caused a significant decrease in the reducing sugars content which was associated with Maillard's reactions. However, Grabowskia et al (2008) reported that spray dried sweet potato powder with the addition of maltodextrin showed lower content of sugars compared to sweet potato puree, based on the dilution by the addition of maltodextrin.…”

Section: Sugar Content In Naturally Fermented and Dry Kvassmentioning

confidence: 99%

Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Lidums¹,

Kārkliņa²,

Kirse³

et al. 2017

FoodBalt

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Naturally fermented rye bread kvass is a seasonal product with a pronounced rye bread flavour having the highest demand during hot summer days. However, non-pasteurised and non-filtered kvass has a very short shelf-life. There are numerous benefits of drying to extend kvass shelf-life, however it can have a significant influence on the product composition and quality. The aim of this research was to assess and compare nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and spray dried kvass. Naturally fermented non-pasteurised, non-filtered bread kvass was used to produce dry kvass at the University of Warmia and Mazury in Olsztyn, Poland. Maltodextrin was used in 25% quantity to kvass dry matter in order to aid the spray drying process. Nutritional value of liquid kvass (7% solids) and dry kvass (powder, 93% solids) was determined according to EU Regulation 1169/2011, B vitamins -according to AOAC 986.27 (B1), AOAC 970.65 (B2) and AOAC 961.14 (B3). Content of sugars was determined using high performance liquid chromatography, whereas aroma volatiles were assessed using solid phase microextraction in combination with gas chromatography/mass spectrometry. Drying process had a significant influence on the content of B vitamins in kvass; the highest decrease was observed for niacin (vitamin B3). The content of major sugars was lower in dry kvass based on the dilution by the addition of maltodextrin. Totally 26 different volatile compounds were detected in liquid and dry kvass, total values of peak areas were significantly lower in dry kvass (p<0.05).

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Section: Sugar Content In Naturally Fermented and Dry Kvassmentioning

confidence: 99%

Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Lidums¹,

Kārkliņa²,

Kirse³

et al. 2017

FoodBalt

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“…Hal ini disebabkan oleh adanya pemanasan pada pisang yang menginversi sukrosa menjadi gula reduksi (glukosa dan fruktosa) Sedangkan untuk nilai terendah terdapat pada perlakuan lama pengeringan 17 jam dengan suhu 55 0 C yaitu sebesar 23,77%. Kandungan gula reduksi meningkat disebabkan oleh aktivitas termal dari reaksi maillard dimana sampel yang dikeringkan akan berubah warna menjadi coklat [9].…”

Section: Kadar Gula Reduksiunclassified

Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

et al. 2017

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Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.

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“…Reaksi ini banyak terjadi pada proses penggorengan ubi jalar, singkong, serta pada pemanggangan berbagai produk kue dan roti. Proses pemanasan seperti mampu menghambat terjadinya reaksi Maillard 11 . Reaksi Maillard membentuk warna coklat melalui jalur reaksi Amadori dan kondensasi aldol yang biasa terjadi pada suhu tinggi 10 .…”

Section: Hasil Dan Pembahasanunclassified

Karakteristik Sifat Fisiko-Kimia Dan Thermal Serta Penerima Organoleptik Kue Sagon Berbasis Tepung Pisang

Sarifudin¹,

Ekafitri²

2015

Jurnal Pasca

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physical, chemical and thermal properties of the sagon cake as we parameter are physical properties including degree of whiteness and its sensory acceptability parameters. The design experimen triplicate measurements for each observation parameters. The obt coconut grated 1: 2 were most favored by respondents.

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Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents

Cited by 11 publications

References 26 publications

Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

Karakteristik Sifat Fisiko-Kimia Dan Thermal Serta Penerima Organoleptik Kue Sagon Berbasis Tepung Pisang

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