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ABSTRACT
Twenty-seven conditions of osmotic dehydration ( temperature 50, 60 and 70 ° C, pH 6, 7 and 8 and sucrose solution 50, 60 and 70 ° Brix) were applied to banana slices and results of L, hue, chroma and total difference of color were analyzed. Statistical analysis of L, chroma and hue changes in banana slices permitted to select five following treatments: 3 ( 50 ° Brix, temp. 70 ° C and pH 6.0), 10 (60 ° Brix, temp. 50 ° C and pH 6.0), 15 ( 60 ° Brix, temp. 70 ° C and pH 7.0 ), 17 ( 60 ° Brix, temp. 60 ° C and pH 8.0 ) and 25 ( 70 ° Brix, temp. 50 ° C and pH 8.0 ) as the most adequate conditions due to color changes that were not different in comparison to color parameters of raw ripe fruit chips.
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