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Process for preparation of ripe banana slices using osmotic dehydration was standardized. Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices were divided into 5 lots and pretreated with sulphur fumigation @ 2 g/kg of slices for 2 h then each lot was soaked in 60 (0)Brix sugar syrup containing 0.1% KMS + 0.1 % citrate, 0.1% KMS + 0.1% citrate + 0.2%, 0.4% and 0.8% ascorbic acid and control respectively. After 16 h soaking, quick washing, blotting and then cabinet drying at 55 °C for 10 h up to 18% moisture content was done. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for 6 months. The chemical, microbial and organoleptic changes were monitored for 6 months. The osmo-dried banana slices prepared with sulphur fumigation @ 2 g /kg slices for 2 h followed by soaking in 60(0)Brix sugar syrup containing 0.1% KMS + 0.1% citrate + 0.2% ascorbic acid were found better with respect to colour and appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in TSS, total sugars and reducing sugars content of osmodried banana slices. The products were found microbiologically safe and sensorily acceptable up to 6 months storage at ambient condition.

Preparation of osmotic dehydrated ripe banana slices