Advances in Life Sciences
  • Year: 2016
  • Volume: 5
  • Issue: 5

Effect of Pretreatments and Drying Methods on The Quality of Banana Flour (Musa paradisiaca var Kovvur Bontha)

  • Author:
  • UMA B Bharani1, CH Sunitha2, M Madhavi3, Vinod P Kumar4
  • Total Page Count: 7
  • Page Number: 1775 to 1781

1College of Horticulture, Dr. Y.S.R Horticultural University, Rajendranagar, Hyderabad, 500030, Telangana, India

2College of Horticulture, Dr. Y.S.R Horticultural University, Rajendranagar, Hyderabad, 500030, Telangana, India

3College of Horticulture, Dr. Y.S.R Horticultural University, Rajendranagar, Hyderabad, 500030, Telangana, India

4College of Horticulture, Dr. Y.S.R Horticultural University, Venkataramannagudem, West Godavari, Andhra Pradesh, India

Online published on 15 December, 2016.

Abstract

Banana flour was prepared using mature green bananas of culinary variety Kovvur Bontha. Different pretreatments and drying methods were tried for production offlour. Flour ofbest quality was obtained from the fruit slices blanched at 60ºC for 5 minutes + 0.25% KMS dip for 20 minutes before dehydration followed by tray drying. The most acceptable product had TSS 3.00ºbrix, acidity0.63%, total sugars 5.55%, reducing sugars1.92%, non reducing sugars 3.63%, ascorbic acid content 16.00 mg/100g, crude protein 5.37%, ash content 2.50(%). The recovery was 25.90%.

Keywords

Banana, Flour, Pretreatments, Drying, Blanching, KMS, Tray Drying, Quality, Recovery