Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents
A.A. Barba, d. Amore M, M. Rispol, F. Marra, G. Lambertihttps://doi.org/10.17221/536/2013-CJFSCitation:Barba A.A., Amore M d., Rispol M., Marra F., Lamberti G. (2014): Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents . Czech J. Food Sci., 32: 369-375.
The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.Keywords:
microwave; banana; reducing sugar; polyphenolpoly-phenol-oxidase