1Research Associate (NAHEP-CAAST); Dept. of Agricultural Engineering, COA, Kerala Agricultural University, Vellanikkara, Thrissur, India
2Assistant Professor (Contract); Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, KAU, Tavanur, Kerala, India
3Professor & Head, Dept. of Agricultural Engineering, COA, Kerala Agricultural University, Vellanikkara, Thrissur, India
4Research Scholar, Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, KAU, Tavanur, Kerala, India
*Corresponding Author: Vithu P. *E-mail: vithuprabha@gmail.com
Online Published on 15 February, 2022.
Banana (Musa paradisiaca) is a cheap source of carbohydrates and micronutrients. Converting banana into flour can help to obtain a consistent ingredient for bakery foods while preventing the post-production losses of this bulky and perishable food source. Hence a study has been undertaken to standardize the drying protocol for banana flour preparation. The effects of the different temperature-treatment combination on drying of banana were studied. Experiments were done at 50°C, 60°C and 70°C (without any treatment, with citric acid dipping and with combined citric acid and blanching process) and the variation in the quality of the dehydrated material was studied. The results showed that drying at70°C followed by 0.5% citric acid treatment for 10 min, in 24h, in non-circulating natural convection air dryer was the optimal protocol concerning better quality parameters like water activity, total soluble solids, ascorbic acid, microbial contamination and the time taken to complete the drying process.
Banana flour, Blanching, Optimization, Physicochemical quality
