Authors : D. M. Aarthi Achar; Kavya N.; Lokesh G. M.; Ambrish S.; Supritha

Volume/Issue : Volume 11 - 2026, Issue 1 - January

Google Scholar : https://tinyurl.com/mpb52396

Scribd : https://tinyurl.com/2pbfpxw5

DOI : https://doi.org/10.38124/ijisrt/26jan412

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This research sought to make use of the pulp and peel of Red Dacca bananas through a two-step drying process to create stable, high-value food items. Fresh bananas were divided into pulp and peel and underwent osmotic dehydration in a 60°Brix sugar solution for six hours, followed by tray drying until safe moisture levels were achieved. Weight and moisture content were tracked throughout the drying process. The dried ingredients were then transformed into ready-to- use food products and evaluated for sensory attributes and shelf life. Findings indicated that the pulp underwent significant weight loss during osmotic dehydration, whereas the peel experienced substantial moisture reduction during tray drying. Both components reached low moisture levels, contributing to enhanced shelf stability and favorable sensory acceptance. The study demonstrates that combining osmotic dehydration and tray drying is an effective approach for minimizing post- harvest losses and promoting the sustainable use of Red Dacca bananas.

Keywords : Red Dacca Banana, Osmotic Dehydration, Tray Drying, Drying Kinetics, Malt Mix, Curry Mix, Functional Foods, Peel Valorization.

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