Drying Characteristics of Banana Powder

Banana is one of the most consumed fruits in tropical and subtropical regions of Southeast Asia, belongs to family Musaceae and class Liliopsida. Banana is the fourth largest fruit crop of the world. Banana is cultivated in nearly 120 countries in the world. India is the largest producer of banana and ranks first in the banana production in the world during the year 2012–13. The total world production of banana is 10.53 million tons in the year 2012–13, and having market value equivalent to 55, 000 crores. The Gujarat account for 17.10% of banana fruits produced in India and ranks second in the production of banana fruit after Tamil Nadu in 2012–13.

The weight of selected banana fruits ranged between 98 to 120 gm. The maximum and minimum diameter of banana fruits ranged from 35.00 to 41.00 mm and 31.00 to 35.00 mm. The pulp to peel ratio for banana fruits was ranges from 1.27 to 1.43. Carbohydrate content of dehydrate the banana powder after dehydration in Tray dryer with perforated plates possessed significantly higher amount (78%) at 80°C temperature for 7mm slices. The fat content was highest in the Tray dryer with solid plates at 80°C temp. for 7mm Slices. Ash content of the eighteen samples was in the range of 4.1 to 5.12%. The ash content was highest in the oven at 80°C for 7mm slices and tray dried at 75°C for 7mm slices samples. The 7-mm slices dried at 75°C in Multipurpose tray dryer have obtained the highest sensory score within the experimental range of different dryers. It can be concluded from the study that multi-purpose tray dryer best suitable for drying of banana slices to get good quality powder.