THE EFFECTS OF CHITIN ON COLOR AND POLYPHENOL OXIDASE ACTIVITY CHANGE DURING OSMOTIC DEHYDRATION OF BANANA SLICES

摘要

Five conditions of the osmo-dehydration process of banana slices, which in our previousrnstudy underwent the most adequate color parameters changes, were used with the presence ofrnchitin added to the syrup solutions at the concentration of 0.05, 0.1 and 0.5 %. The L, a and brncolor space were converted to different functions of color as hue and chroma. Chitin presencerndid not change the tendency of polyphenol activity decrease during osmotic drying and hadrnno effect on chroma, hue and total color difference changes.rnChitin presence had an effect on L value decrease in the inner and outer part of the slice andrndid not depend on osmotic dehydration conditions. It is highly recommended to use chitinrnduring osmotic dehydration of some fruits, which could undergo undesirable darkening.