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Volume 15
Issue 20
10.3390/su152015112
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Article

Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

by
Gomaa G. Abd El-Wahhab
1,
Hassan A. A. Sayed
2,
Mahmoud A. Abdelhamid
3,
Ayman Zaghlool
4,
Ali Nasr
4,
Ashraf Nagib
4,
Mohamed Bourouah
5,
Ahmed M. Abd-ElGawad
6,
Younes M. Rashad
7,
Mohamed Hafez
8,* and
Ibrahim M. Taha
4,*
1
Department of Agriculture Constructer Engineering and Environmental Control, Faculty of Agriculture Engineering, Al-Azhar University, Cairo 11884, Egypt
2
Department of Agricultural Power and Machinery Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo 11751, Egypt
3
Department of Agricultural Engineering, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt
4
Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
5
Hahn-Schickard-Gesellschaft für Angewandte Forschung e.V, Wilhelm-Schickard-Straße 10, 78052 Villingen-Schwenningen, Germany
6
Plant Production Department, College of Food & P Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
7
Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
8
Land and Water Technologies Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
*
Authors to whom correspondence should be addressed.
Sustainability 2023, 15(20), 15112; https://doi.org/10.3390/su152015112
Submission received: 15 September 2023 / Revised: 5 October 2023 / Accepted: 18 October 2023 / Published: 20 October 2023
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Abstract

This study investigates the impact of various pre-drying treatments and drying methods on the physicochemical, phytochemical, and sensorial quality of dried bananas. To achieve this goal, four pretreatment solutions were used before drying to enhance the quality characteristics of banana slices: citric acid 1% and ascorbic acid 1%, sucrose 10%, sodium bisulphate 0.5%, and lemon juice 5% and acetic acid 0.5%. Two drying methods were applied, sun drying (SD) and tunnel drying (TD). The dried slices were evaluated for moisture, total acidity, water activity (aw), browning index, rehydration ratio (RR), reducing sugar, ascorbic acid, total phenol, and DPPH %, as well as sensory attributes (color, odor, taste, texture, and overall acceptability). The results showed that the retention of acid content, ascorbic acid, total phenolics, and DPPH in slice samples dried in TD was higher than that in SD. The browning index values in the TD samples were lower than those in the SD samples. Moreover, the TD samples showed a higher RR than the SD samples. It is noted that the pretreatment solutions used have an important role in improving the final quality characteristics of dried banana slices. The results of the sensory evaluation revealed a significant difference in the degrees of color and texture for the slices pretreated with sodium bisulphate. Meanwhile, the rates of taste and odor were significantly higher for the sucrose-pretreated slices. TD can improve the drying kinetics, shorten the drying time, and maintain the quality of the dried slices.
Keywords: dried slices; drying; reducing sugar; ascorbic acid; sodium bisulphate dried slices; drying; reducing sugar; ascorbic acid; sodium bisulphate

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MDPI and ACS Style

Abd El-Wahhab, G.G.; Sayed, H.A.A.; Abdelhamid, M.A.; Zaghlool, A.; Nasr, A.; Nagib, A.; Bourouah, M.; Abd-ElGawad, A.M.; Rashad, Y.M.; Hafez, M.; et al. Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods. Sustainability 2023, 15, 15112. https://doi.org/10.3390/su152015112

AMA Style

Abd El-Wahhab GG, Sayed HAA, Abdelhamid MA, Zaghlool A, Nasr A, Nagib A, Bourouah M, Abd-ElGawad AM, Rashad YM, Hafez M, et al. Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods. Sustainability. 2023; 15(20):15112. https://doi.org/10.3390/su152015112

Chicago/Turabian Style

Abd El-Wahhab, Gomaa G., Hassan A. A. Sayed, Mahmoud A. Abdelhamid, Ayman Zaghlool, Ali Nasr, Ashraf Nagib, Mohamed Bourouah, Ahmed M. Abd-ElGawad, Younes M. Rashad, Mohamed Hafez, and et al. 2023. "Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods" Sustainability 15, no. 20: 15112. https://doi.org/10.3390/su152015112

APA Style

Abd El-Wahhab, G. G., Sayed, H. A. A., Abdelhamid, M. A., Zaghlool, A., Nasr, A., Nagib, A., Bourouah, M., Abd-ElGawad, A. M., Rashad, Y. M., Hafez, M., & Taha, I. M. (2023). Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods. Sustainability, 15(20), 15112. https://doi.org/10.3390/su152015112

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