Effect of Various Drying Techniques on Physical Properties and Nutritional Composition of Banana Flour

Jump To References Section

Authors

  • Krishnaveni Rajamahendravarapu
     College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh ,IN
  • Vyshnavi T
     College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh ,IN
  • Lavanya A
     College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh ,IN
  • Sunitha Venkataseshamamba B.
     College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh ,IN
  • Gopinath Mummaleti
     Department of Food Biotechnology, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Tamil Nadu ,IN ORCID logo http://orcid.org/0000-0002-6836-5431

DOI:

https://doi.org/10.21048/IJND.2022.59.3.29550

Keywords:

Banana, Drying, Nutrition, Flour, Thickener, Antioxidant
Drying technology

Abstract

The present study was carried out to evaluate the physical and nutritional properties of banana flour made using various drying techniques. The techniques such as sun, oven, fluidized bed and osmotic drying techniques were used in preparing banana flour. The study revealed that the bulk density of banana flour was 0.66 ± 0.01. The banana flour produced through solar drying was observed to have higher solubility of 9.3 % and the banana flour produced by osmotic drying exhibited lower solubility compared to other samples. The low moisture content of banana flour reveals that the product was shelf-stable and can be stored for longer time. The phenolic compounds were present in banana flour with good antioxidant capacity helps in protecting organs of the body. The banana flour can be a best alternative to wheat flour and gluten free products can be made and also a best natural functional ingredient that can be used in various food products as a thickener.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2022-07-13

How to Cite

Rajamahendravarapu, K., T, V., A, L., Venkataseshamamba B., S., & Mummaleti, G. (2022). Effect of Various Drying Techniques on Physical Properties and Nutritional Composition of Banana Flour. The Indian Journal of Nutrition and Dietetics, 59(3), 300–309. https://doi.org/10.21048/IJND.2022.59.3.29550

Issue

Volume 59, Issue 3, July - September 2022

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

Crossref
Scopus
Google Scholar
Europe PMC
Received 2022-02-12
Accepted 2022-05-17
Published 2022-07-13

 

References

Padhi, S. and Dwivedi, M. Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of Refractance window drying. Future Fds., 2022, 1, 5. DOI: https://doi.org/10.1016/j.fufo.2021.100101

Khoza, M., Kayitesi, E. and Dlamini, B.C. Physicochemical characteristics, microstructure and health promoting properties of green banana flour. Fds. MDPI., 2021,1, 10. DOI: https://doi.org/10.3390/foods10122894

Tribess, T.B., Hernández-Uribe, J.P., Méndez-Montealvo, M.G.C., Menezes, E.W., Bello-Perez, L.A. and Tadini, C.C. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Fd. Sci. Technol., 2009, 42, 1022-1025. DOI: https://doi.org/10.1016/j.lwt.2008.12.017

Juarez-Garcia, E., Agama-Acevedo, E., Sáyago-Ayerdi, S.G., Rodríguez-Ambriz, S.L. and Bello-Pérez, L.A. Composition, digestibility and application in bread making of banana flour. Plant Fds. Human Nutr., 2006, 61, 131-137. DOI: https://doi.org/10.1007/s11130-006-0020-x

Rodríguez-Ambriz, S.L., Islas-Hernández, J.J., Agama-Acevedo, E., Tovar, J. and Bello-Pérez, L.A. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Fd. Chem., 2008, 107, 1515-1521. DOI: https://doi.org/10.1016/j.foodchem.2007.10.007

Suntharalingam, S. and Ravindran, G. Physical and biochemical properties of green banana flour. Plant Fds. Human Nutr., 1993, 43, 19-27. DOI: https://doi.org/10.1007/BF01088092

Ligaya Braganza, M.T. and Tolentino, E.H. Banana (Musa sapientum var. Cavendish) flour as wheat flour extender in selected bakery products. Available from: www.eijst.org.uk

Yarrakula, S., Mummaleti, G., Pare, A., Vincent, H. and Saravanan, S. Hot air-assisted radio frequency hybrid technology for inactivating lipase in pearl millet. J. Fd. Proce. Preserv., 2021; DOI: https://doi.org/10.1111/jfpp.16178

Mummaleti, G., Sarma, C., Kalakandan, S.K., Gazula, H., Sivanandham, V. and Anandharaj, A. Characterization of levan produced from coconut inflorescence sap using Bacillus subtilis and its application as a sweetener. LWT., 2022, 15, 154. DOI: https://doi.org/10.1016/j.lwt.2021.112697

Mummaleti, G., Prasaram, N., Busani, N., Badugu, M.R. and Satyanarayana ChV, V. Sesame meal and Moringa oleifera leaves ready to cook curry mix: An ethnic food of Godavari districts in Andhra Pradesh, India. Eur. J. Nutr. Fd. Safet., 2020, 3, 64-75. DOI: https://doi.org/10.9734/ejnfs/2020/v12i130185

Sun, Q., Song, X., Arun, S. M., Zhang, L., Yu, X., Zhou, C., Tang, Y. and Yagoub, A.E.A. Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices. Fd. Hydrocoll., 2022, 127, 107543. DOI: https://doi.org/10.1016/j.foodhyd.2022.107543

El-kenawy, M. Effect of tryptophan, proline and tyrosine on vegetative growth, yield and fruit quality of red roumy grapevines. Egy. J. Horticul., 2022, 49, 1-14. DOI: https://doi.org/10.21608/ejoh.2021.88804.1180

Pico, J., Xu, K., Guo, M., Mohamedshah, Z., Ferruzzi, M.G. and Martinez, M.M. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Fd. Chem., 2019, 1, 297. DOI: https://doi.org/10.1016/j.foodchem.2019.124990

Singh, R., Ranvir, S. and Madan, S. Comparative study of the properties of ripe banana flour, unripe banana flour and cooked banana flour aiming towards effective utilization of these flours. Int. J. Curr. Microbiol. Appl. Sci., 2017, 6, 2003-2015. DOI: https://doi.org/10.20546/ijcmas.2017.608.239

Anajekwu, E.O., Maziya-Dixon, B., Akinoso, R., Awoyale, W. and Alamu, E.O. Physicochemical properties and total carotenoid content of high-quality unripe plantain flour from varieties of hybrid plantain cultivars. J. Chem., 2020, 2020, 1-7. DOI: https://doi.org/10.1155/2020/5960346

Das, M., Rajan, N., Biswas, P. and Banerjee, R. A novel approach for resistant starch production from green banana flour using amylopullulanase. LWT., 2022, 1, 153. DOI: https://doi.org/10.1016/j.lwt.2021.112391