Effect of drying methods on consumer acceptability of banana powder

Sahoo, Ajit Kumar; Sonkamble, A. M.; Patil, S. R.; Bhoyar, R.K.; Papade, J.N.

doi:10.5958/0976-0563.2015.00013.5

Cited by 4 publications

(3 citation statements)

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“…On the drying procedures, the moisture content of both banana (Mehersagar and Sabri) flours showed the ascending order FD < CD < MOD < FOD. According to the findings of Sahoo et al [ 63 ], the moisture content of the dried flour was lower than 6.92%. All treated flour obtained in this investigation had a moisture level of less than 10%, which is suitable for extended shelflife [ 64 ].…”

Section: Resultsmentioning

confidence: 94%

Quality attributes of the developed banana flour: Effects of drying methods

Alam¹,

Biswas²,

Hasan³

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 94%

Quality attributes of the developed banana flour: Effects of drying methods

Alam¹,

Biswas²,

Hasan³

et al. 2023

Heliyon

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“…However, there was no optimized concentration of chemicals given by researchers. The 0.5 and 1.0% concentration solutions of potassium metabisulfite (KMS) were prepared [15,22]. The green banana peel pieces were then dipped for 10 min in the KMS solution.…”

Section: Pretreatmentmentioning

confidence: 99%

“…Hot air drying is thought to be a low-cost method of economically preparing vegetables and fruits [13]. Pretreatments in the food processing industry are helpful to minimize the detrimental impact on drying [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel

Dhake,

Jain,

Jagtap

et al. 2023

AgriEngineering

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In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain. Converting green banana pulp and peels into flour could help to reduce losses and enable the food sector to keep the product for an entire year or more. In order to use green banana fruit and peel flour in the food industry as a raw ingredient such as in bakery and confectionery items—namely biscuits, cookies, noodles, nutritious powder, etc.—it is essential to standardize the process for the production of the flour. As a result, the purpose of this study was to investigate the influence of pretreatment and temperature on the drying capabilities and quality of dried green banana peel. The green banana peel pieces were pretreated with 0.5 and 1.0% KMS (potassium metabisulfite), and untreated samples were taken as control, and dried at 40°, 50°, and 60 °C in a tray dryer. To reduce the initial moisture content of 90–91.58% (wb) to 6.25–9.73% (wb), a drying time of 510–360 min was required in all treatments. The moisture diffusivity (Deff) increased with temperature, i.e., Deff increased from 5.069–6.659 × 10−8, 6.013–7.653 × 10−8, and 4.969–6.510 × 10−8 m2/s for the control sample, 0.5% KMS, and 1.0% KMS, respectively. The Page model was determined to be the best suited for the drying data with the greatest R2 and the least χ2 and RSME values in comparison with the other two models. When 0.5% KMS-pretreated materials were dried at 60 °C, the water activity and drying time were minimal. Hue angle, chroma, and rehydration ratio were satisfactory and within the acceptable limits for 0.5% KMS-pretreated dried banana peel at 60 °C.

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Feasible Studies on Production of Banana

al.,¹

2017

IJASR

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Effect of drying methods on consumer acceptability of banana powder

Cited by 4 publications

References 0 publications

Quality attributes of the developed banana flour: Effects of drying methods

Quality attributes of the developed banana flour: Effects of drying methods

Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel

Feasible Studies on Production of Banana

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