Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents
Barba, A.A., University of Salerno, Fisciano (Italy). Dept. of Pharmacy | D´Amore, M., University of Salerno, Fisciano (Italy). Dept. of Pharmacy | Rispoli, M., Nestle Italiana, Perugia (Italy) | Marra, F., University of Salerno, Fisciano (Italy). Dept. of Industrial Engineering | Lamberti, G., University of Salerno, Fisciano (Italy). Dept. of Industrial Engineering
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.
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