Effects of Citric Acid and Potassium Metabisulphite Pre-Treatment on the Physical and Biochemical Properties of Dehydrated Amritsagar Banana Powder

Abstract

There are ongoing efforts and studies to mitigate post-harvest losses of the banana through post-harvest employment and processing. Organic acids play some crucial roles in reducing enzymatic browning, biochemical and microbial activity in the dehydration process. This study was conducted to investigate Amritsagar banana powder prepared from ripe bananas and prove the hypothesis that pre-treatment of banana powder improves the storage condition based on the retention ability in physicochemical properties. Bananas were pre-treated with organic acid solutions (0.5 % citric acid (CA), 0.1 % potassium metabisulfite and a blend of both respectively) for 10 min. We observed 2 physical, 5 chemical and 6 mineral content retention properties over 180 days with 60 days intervals from the beginning. By combining ANOVA with Duncan’s New Multiple Range Test (DMRT), we assessed that the blend of 0.5 % CA and 0.1 % potassium metabisulfite secured the highest yield and maximum retention of the physical and mineral properties of the banana powder. This blend also yielded higher protein and carbohydrate but lowered the moisture and ash content. Besides, 0.5 % CA was found excellent in lowering fat content with retain ability. Dehydration was previously considered as an efficacious preservation method for perishable crops like bananas. From the comprehensive assessment, this study concludes that pre-treatment with the blend of 0.5 % CA and 0.1 % potassium metabisulfite increases the efficiency of the dehydration process and also increases the shelf life of banana powder maintaining an appreciable quality.
 HIGHLIGHTS
 
 Amritsagar banana was pre-treated, dehydrated, and transformed into powder intended to reduce its post-harvest losses
 Soaking in a blend of 0.5 % Citric Acid and 0.1 % Potassium Metabisulfite for 10 minutes was the best pre-treatment process for banana slices
 Pre-treatment with organic acids resulted in higher yield, better physicochemical properties and increased shelf life for Amritsagar banana powder
 
 GRAPHICAL ABSTRACT