Vol. 6, Issue 10 (2017)
Study on effect of quality of green banana flour using different drying techniques
Sunitha Venkataseshamamba B, R Krishnaveni, A Lavanya and T Vyshnavi
The study was to examine the effect of quality of green banana flour using different drying techniques. The drying techniques used in the current study were fluidized bed drying, solar drying, sun drying, oven drying, and osmotic drying at different concentrations (30, 40 and 50%). Bananas were sliced according to 3mm and 5mm thickness using vernier callipers and are steamed followed by chemical pre treatment was given with 0.25% KMS and 1% Calcium chloride. The slices were dried and ground to fine powder form. Then Banana flour was analysed and comparative study performed for different drying techniques. The responses were studied for proximate analysis and physical analysis, in former analysis moisture content, ash, protein, starch, total phenols, total amino acids and vitamin-c were estimated, and the results varied between 3.3 to 5.8%, 1.5 to 2.2%, 2.9 to 7.95%, 46.05 to 50.57 mg/100g, 0.96 to 1.83 mg GAE /100 g, 0.22 to 0.85%, 1.08 to 5.13 respectively. The results for physical analysis was carried out for the calculation of solubility parameters and bulk density. Conducted analysis on solubility parameters confirms that the increase in temperature leads to the decrease in solubility.
How to cite this article:
Sunitha Venkataseshamamba B, R Krishnaveni, A Lavanya and T Vyshnavi. Study on effect of quality of green banana flour using different drying techniques. 2017; 6(10): 01-07.