Optimization and Shelf Life Evaluation of Plantain Pseudostem by Osmotic Dehydration

Authors : Ranjani V, Arogya Georgina Peter.

Volume/Issue : Volume 4 - 2019, Issue 1 - January

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://goo.gl/vLzbFi

Thomson Reuters ResearcherID : https://goo.gl/KTXLC3

The stem of a plantain eventually called the plantain pseudo-stem is rich in its fiber content used to make tea although the taste is bitter. Fortunately the stem or even the entire plant is going in vain, to make complete use of the pseudo-stem osmotic dehydration has been chosen as the method by research to preserve the food particle for a longer time which is said to be later incorporated during processing. Osmotic dehydration has gained popularity due to its effectiveness in preserving of fruits and vegetables; with the retention of initial characteristics i.e., color, aroma, texture and nutritional composition. This method involves less energy than any other drying process due to the processing at ambient temperatures .It has advantage sin the industry to maintain the food quality and to preserve the wholesomeness of food. Dehydration involves two stages where the water is removed using an osmotic agent and subsequent dehydration is a dryer further making the product shelf-stable.

Keywords : Osmotic Dehydration, Pseudo-Stem, Preservation, Shelf-Life Extension, Organoleptic Quality.


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