Effect of drying temperature on the quality of dried bananas cv. prata and d’água

The effect of drying temperature (60 and 70 °C) on the chemical characterization, sensorial evaluation and microbiological quality of dried bananas obtained in a forced-air drying chamber under constant air flow rate (30 m3/h) was studied. The results showed that drying did not affect the chemical composition and the products were in good sanitary conditions. The sensorial analysis showed that lower drying temperatures produced better-accepted products and that under these conditions products obtained using the banana cv. d’água showed a superior texture to that of the standard.