Effect of different drying techniques on the quality attributes and antioxidant properties of green banana pulp

Abstract

The green banana is a major crop in the tropics and subtropics. Raw bananas are packed with many nutrients and phytochemicals, which play a significant role in promoting health. Preserving green banana pulp is challenging because of its high moisture level. Drying is a crucial component in conserving and exploiting residual pulp materials. This study is innovative in investigating various drying techniques for banana pulp and subsequently conducting a comparative analysis of different drying techniques concerning their outcomes. The physiochemical characteristics such as moisture diffusivity, texture, color, and phytochemicals are also thoroughly examined.