International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 4816-4824

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)
Loa Jean François Régis Bilo1, Kouamé Akissi Françoise1 and Yao N’Zué Benjamin2
1Laboratory of Food Biochemistry and Tropical Products Technologies, Dept. of Food Science and Technology, Nangui-Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire, Africa
2Dept. of Agroforesterie, University Jean Lorougnon Guede, BP 150 Daloa, Côte d’Ivoire, Africa
*Corresponding author

The objective of this work was to study the influence of parameters (temperature, solute and concentration) on kinetics of water loss (WL) and on interaction effect of these parameters on water loss (WL), solute gain (SG) and weight reduction (WR) on osmotic dehydration of plantain cultivar French. The study was carried out using a factorial experimental design. This experimental design was composed of two factors with three levels and one factor with two levels, which gives a total of 18 tests to be carried out. Three parameters were considered: solute (glucose and sucrose), temperature (30, 50 and 70 °C) and concentration (50, 60 and 70 °Brix). Results showed that the increase of the concentration of solution and the temperature entraine an increase of WL. WL varies from 16.06-42.06 % and 18.48-44.87 % respectively with glucose and sucrose. WL, SG and WR after 8 h of immersion of the whole of the 18 tests were respectively of 36.41-65.86 %; 12, 66-19.66 % and 22.52-50, 40 %. Sucrose gives the most important water losses that glucose. The factors taken into account in this study (solute, temperature and concentration) showed significant effects on WL, SG and WR of plantain.

Keywords: Osmotic dehydration, Plantain, Experimental design, Influence of parameters.

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How to cite this article:

Loa Jean François Régis Bilo, Kouamé Akissi Françoise and Yao N’Zué Benjamin. 2017. Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose).Int.J.Curr.Microbiol.App.Sci. 6(10): 4816-4824. doi:
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