Dataset on the effect of different pretreatment on the proximate analysis microbial and sensory evaluation of dried banana during its storage

摘要

Pre-treatment on banana slices is usually carried out to stop discolouration of the fruit by oxidative reactions, in raw presentation of the fruit especially in fruit salads. Drying is an old long preservation method for fruits and vegetables. In drying banana fruit, discolorations do occur and an attempt to stop the discoloration while maintaining quality (shelf life) is studied in this work. Dataset presented here, is on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage. The pre-treatment methods considered in this work, were lemon juice and carbonated lemon drink while the control had no pre-treatment on the slices before drying. Proximate analysis and water activity of raw and dried samples were carried out while the microbial and sensory evaluation changes were observed in the samples over one month period.