Processing of Banana Blossom and its Application in Food Product

Zehla, P. Fathima; Vijayalakshmi, D.; Suvarna, V. C.; Yatnatti, Shilpa

doi:10.20546/ijcmas.2018.708.140

Cited by 9 publications

(4 citation statements)

References 1 publication

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“…The third pretreatment was dipping in a solution containing 5% of lemon juice for 30 min and this pretreatment was referred to as T 3 . The fourth pretreatment was dipping in 2% of brine solution for 30 min (Fathima Zehla et al., 2018) and referred to as T 4 . The fifth pre treatment was dipping in filtered rice rinse water for 30 min (Elaveniya & Jayamuthunagai, 2014) and this pretreatment was referred to as T 5 .…”

Section: Methodsmentioning

confidence: 99%

“…Banana male buds are the sterile flower of the banana plant and popular as banana blossom or heart or bud. It is consumed in form of vegetables, pickle, soup, nectar, and extract in some Asian countries (Fathima et al., 2018). This flower has high nutritional value with immense therapeutic properties (Arya Krishnan & Sinija, 2016; Florenta et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

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Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Jha

Meghwal

Prabhakar

et al. 2021

J. Food Process. Preserv.

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Banana flowers are highly susceptible to enzymatic browning. Different pretreatments are generally used to reduce enzymatic browning and also helpful to reduce the bitterness of banana flowers. This study explored different pretreatments effects on drying kinetics, moisture diffusion, physical, functional, flow, and sensory properties of banana flower powder. Samples were pretreated with five different pretreatments (T0: Control, T1: Blanching, T2: Citric acid solution, T3: Lemon juice, T4: Brine solution, T5: Rice rinse water) then dried under a tray dryer (50°C). Experimental data were fitted to thin‐layer drying models and the Page model was found the best‐fitted model for all pretreatments with the highest R2 values of 0.99652 (T0), 0.99584 (T1), 0.99438 (T2), 0.99499 (T3), 0.9950(T4), and 0.99903(T5). The diffusivity coefficient of moisture transfer was calculated by using Fick's second law and varied from 1.2925 × 10−6m2/s to 9.8493 × 10−7m2/s. Sample T5 showed the highest lightness L* of 56.66 ± 1.56 with redness (a*) of 2.31 ± 0.56, and yellowness (b) of 9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% (T0) and bulk and tapped density were varied from 0.3315 to 0.4023 g/cm3 and 0.4109 to 0.467 g/cm3. Pretreatments also affected flow, foaming, and oil binding properties. Industrial applications The finding of this study can be applied in the waste utilization process in banana farms and help to generate income for farmers. Pretreatment before processing can reduce enzymatic browning, bitterness, starchy flavor, and also helps to enhance functional, flow, color characteristic of banana flower powder which will increase consumer demand. This comparative study regarding pretreatment can be useful for different processing. The present work suggests that dipping banana flower slices in lemon juice and rice rinse water before drying operation valuable pretreatment technology for banana flower drying, which can not only improve color parameters of banana flower powder, but also enhance some functional and flow properties of banana flower powder. Data generated can be used for process design and new food product formulation. Novelty Impact Statement Drying of banana waste (flower) has been mathematically modeled. Effective diffusivity has been determined for understanding the physico‐functional properties. Functional properties of banana flower powder are studied which is useful for new product development.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Jha

Meghwal

Prabhakar

et al. 2021

J. Food Process. Preserv.

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“…Following the dipping period, carrot slices were taken from the glass beakers at the same time and solutions on slice surfaces were dried with a paper towel. Soomro et al (2020), dipped banana slices into honey solution for 10 minutes and Fathima-Zehla et al (2018), dipped banana slices into salt solution for 30 minutes.…”

Section: Dipping Pre-treatmentsmentioning

confidence: 99%

Physico-chemical, thermo-physical and energy consumption analyzes of carrot chips produced by osmotic drying method

Taşova

2023

Preprint

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In present study, effects of drying methods (continuous and intermittent) and pre-treatments (dipping into 25% salt, 25% vinegar, 25% (salt + vinegar), 10% Pyracantha coccinea and 10% Malus floribunda solutions) on drying models, effective diffusion, dimensional traits, rehydration, color, shrinkage ratio, energy consumption, thermo-physical and some drying properties of carrot slices were investigated. Among the thin-layer drying models, Wang-Sing model yielded the best and Rational 1-parameter 2 model yielded the weakest estimations. Effective diffusion values varied between 2.96–9.12x10− 9 m2 s− 1 in continuous drying method and between 2.61–5.59x10− 9 m2 s− 1 in intermittent drying method. The greatest rehydration capacities were observed in samples dipped into 25% vinegar (82.88%) and 10% Malus floribunda (82.13%) solutions. The greatest volume change (92.60%) was observed in samples dipped into 10% Pyracantha coccinea solution and dried by continuous drying method. The lowest volume change (72.92%) was observed in control samples of intermittent drying method. In terms of chroma values, the samples dried by intermittent drying after dipping into 25% salt and 25% vinegar solutions yielded the closest values to the fresh samples. As an alternative drying method in terms of chroma value, dipping into 10% Pyracantha coccinea solution could also be selected in intermittent drying method. The greatest evaporation latent heat (ELH) value (10.62 kWh) was observed in samples dipped into 25% vinegar solution and the lowest ELH value (5.63 kWh) was observed in samples dipped into 25% (salt + vinegar) solution.

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“…and unsaturated fatty acids (Sheng et al, 2010;Sharma et al, 2019). In addition, banana blossoms are a source of various bioactive phytochemical substances such as beta-carotene, tannins, phenolic acids (caffeic acid, ferulic acid, synaptic acid, paracoumaric acid and gallic acid), and water-soluble avonoid compounds (quercetin and anthocyanins) (Sumathy et al, 2011;Zehla et al, 2018;Sharma et al, 2019;Ramírez-Bolaños et al, 2021). These compounds have antiviral, antimicrobial, anti-in ammatory, and antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Physical properties and chemical composition of banana blossom sheaths with different skin colors and its application as a raw material for healthy pasteurized banana blossom juice

Jongrattanavit,

Pinkaew

2024

Preprint

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The objectives of this research were to study the physical properties, chemical composition of banana blossom sheaths, and microbial quality of its juices. Banana blossom sheaths have different skin colors; the inner is light-yellow, and the outer is pink red. It was found that the light-yellow inner banana blossom sheaths were a source of protein (24.12 g/100 g of sample) and total phenolic compounds (13.58 mg of gallic acid equivalents (GAE)/g dry weight), and the pink-red outer sheaths of banana blossoms were a source of fibers (27.39 g/100 g of sample) and total anthocyanin content (6.43 mg). The healthy pasteurized banana blossom juices produced from the inner and the outer sheaths of banana blossoms are sources of phenolic compounds (254 and 124 mg GAE/100 mL), total anthocyanin contents (0.19 and 15.01 mg cyanidin-3-glucoside equivalent (CGE)/100 mL), and antioxidant properties using the DPPH method (2,280.49 and 2,156.53 µmol of Trolox equivalents/100 mL), respectively.

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Processing of Banana Blossom and its Application in Food Product

Cited by 9 publications

References 1 publication

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Physico-chemical, thermo-physical and energy consumption analyzes of carrot chips produced by osmotic drying method

Physical properties and chemical composition of banana blossom sheaths with different skin colors and its application as a raw material for healthy pasteurized banana blossom juice

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