Effect of drying methods on quality of banana powder

Abstract

An experimental study was performed to determine the drying characteristics of banana powder in solar drying and cabinet drying. Cultivar Basrai banana powder was prepared from mature unripe fruits collected from local market of Akola, Maharashtra. The physicochemical observations like moisture, pH, TSS, titrable acidity, ascorbic acid, reducing sugar, total sugar and non-reducing sugar of the flour were recorded and the data obtained were analyzed using FCRD model. Solar dried banana powder recorded higher pH, ascorbic acid, total sugar and TSS but lower in moisture and titrable acidity at 120 th day of storage which is good for keeping quality (storage).

Effect of oven and intermittent airflow assisted tray drying methods on nutritional parameters of few leafy and non-leafy vegetables of North-East India

“…The temperature and time combination significantly influences the drying characteristics of leafy and non-leafy vegetables using tray and oven drying processes. Based on extensive literature survey (Satwase et al., 2013; Joshi and Mehta, 2010; Sahoo et al., 2014; Gupta et al., 2013), 60 °C is regarded to be the optimal temperature for most horticultural produces. Also, preliminary investigations indicate that the drying time for leafy and non-leafy vegetables vary from 3 – 5.5 and 8–12 h respectively as the nutritional content and moisture content of the samples varied significantly in the above time range.…”