American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(3), 60-66
DOI: 10.12691/ajfst-3-3-2
Open AccessArticle

Effect of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices

Md. Sultan Mahomud1, Md. Keramot Ali2, Md. Mostafijur Rahman3, Md. Hafijur Rahman3, Tajnuba Sharmin1 and Md. Jiaur Rahman4, 5,

1Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

2Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

3Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

4Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

5Department of Biochemistry (MSc Student), Memorial University of Newfound, St. John’s, NL, Canada

Pub. Date: June 12, 2015

Cite this paper:
Md. Sultan Mahomud, Md. Keramot Ali, Md. Mostafijur Rahman, Md. Hafijur Rahman, Tajnuba Sharmin and Md. Jiaur Rahman. Effect of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices. American Journal of Food Science and Technology. 2015; 3(3):60-66. doi: 10.12691/ajfst-3-3-2


The main purpose of the study was to investigate the effect of solution on the shelf life and quality of banana slices and development of high quality dehydrated banana products. Ripe banana collected from local market cut into 3, 5 and 7 mm slices. Solution effect was assessed using honey, sugar and mixed (honey plus sugar, 1:1) solution. The osmosis samples were dried in a mechanical drier at 65°C for 24 hour up to moisture content 14.6%. Fresh and dehydrated banana were analyzed for their chemical composition. The effect of pre-treatment (4 min steam blanching plus 20 min sulphyting) and nutrient content also evaluate. Percent solid gain was assumed as indicator of solution of solution effect. Percent solid gain slightly decreased (per unit weight) with increasing thickness of banana slices at constant immersion time (3 hour) and concentration (72% TSS). This gain was higher in honey solution followed by sugar solution. The response of taste panel revealed that banana slices prepared by 4 min steaming plus 20 min sulphyting (0.5% KMS) and subsequently dipping in honey solution gave better colour and flavor. It has been also revealed that pre-treatment by 4 min steaming plus 20 min sulphyting (0.3% KMS) and subsequently dripping in honey was gave better colour and flavour of banana slices. So these pre-treated dehydrated products showed highest degree of acceptability. Studies on the effect of various packaging materials showed that the single layer polythene plus keep in tin can gave the best result for storing the dried banana slices. Among the different storage condition of dried banana slices (75% RH, 80%RH and 90% RH), the 75% RH was found most effective for storing the processed slices. However, in all packaging systems and storage conditions, the slices absorbed moisture over the storage period and lost its quality. To maintain better quality of slices for longer shelf-life, the low relative humidity and moisture proof packaging system (polythene plus kept in tin can or laminated aluminum foil) may be required.

banana pretreatments processing sugar & honey solution shelf life quality

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