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Banana powder production via foam mat drying

Banana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated. Therefore, this study focused on the dehydration of banana puree using a foam mat drying (FM...

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Main Authors:	Mohd Shamsul Anuar, Mohd Zuhair Mohd Nor, Rosnah Shamsudin, Wan Anwar Fahmi Wan Mohamad, Siti Amirah Razali
Format:	Journal Contribution
Language:	English
Published:	2022
Subjects:	Bananas Musa acuminata Powders Food processing Drying Foam mat drying Foaming Solubility Moisture content Colour Quality Fruit purees
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/20352
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spelling	oai:http:--agris.upm.edu.my:0-20352Banana powder production via foam mat dryingMohd Shamsul AnuarMohd Zuhair Mohd NorRosnah ShamsudinWan Anwar Fahmi Wan MohamadSiti Amirah RazaliBananasMusa acuminataPowdersFood processingDryingFoam mat dryingFoamingSolubilityMoisture contentColourQualityFruit pureesBanana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated. Therefore, this study focused on the dehydration of banana puree using a foam mat drying (FMD) technique to prolong its shelf life. It involved whipping the banana puree to form foams with the help of whey protein concentrate (WPC) and carboxymethyl cellulose (CMC) as the foaming agent and foam stabilizer, respectively. The study evaluated the effect of different foaming agent percentages (5, 7.5, 10, 12.5 and 15%) and drying temperatures (50, 60, 70 and 80°C) on the production of the foam mat dried banana powder. Besides that, the drying curves of banana puree using FMD and oven drying methods were compared. The banana powders produced were also analyzed in terms of the foam density, moisture content, solubility, color (browning index) and flowability (caking strength). Based on the findings, the FMD technique has proven to produce a good quality banana powder better than the control sample especially at a higher foaming agent concentration (15%) and drying temperature (80°C). By using the FMD technique, the banana puree has the capacity to be dried three times faster compared to the conventional oven drying method to form a more stable banana powder.2022-03-22T08:03:27Z2022-03-22T08:03:27Z2020Journal ContributionArticleNon-RefereedAdvances in Agricultural and Food Research Journal (AAFRJ) Malaysia, 1 (2), p. 1-122735-1084http://agris.upm.edu.my:8080/dspace/handle/0/20352MY2022050413enhttp://journals.hh-publisher.com/index.php/AAFRJ/article/view/197/214Malaysiahttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Bananas Musa acuminata Powders Food processing Drying Foam mat drying Foaming Solubility Moisture content Colour Quality Fruit purees
spellingShingle	Bananas Musa acuminata Powders Food processing Drying Foam mat drying Foaming Solubility Moisture content Colour Quality Fruit purees Mohd Shamsul Anuar Mohd Zuhair Mohd Nor Rosnah Shamsudin Wan Anwar Fahmi Wan Mohamad Siti Amirah Razali Banana powder production via foam mat drying
description	Banana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated. Therefore, this study focused on the dehydration of banana puree using a foam mat drying (FMD) technique to prolong its shelf life. It involved whipping the banana puree to form foams with the help of whey protein concentrate (WPC) and carboxymethyl cellulose (CMC) as the foaming agent and foam stabilizer, respectively. The study evaluated the effect of different foaming agent percentages (5, 7.5, 10, 12.5 and 15%) and drying temperatures (50, 60, 70 and 80°C) on the production of the foam mat dried banana powder. Besides that, the drying curves of banana puree using FMD and oven drying methods were compared. The banana powders produced were also analyzed in terms of the foam density, moisture content, solubility, color (browning index) and flowability (caking strength). Based on the findings, the FMD technique has proven to produce a good quality banana powder better than the control sample especially at a higher foaming agent concentration (15%) and drying temperature (80°C). By using the FMD technique, the banana puree has the capacity to be dried three times faster compared to the conventional oven drying method to form a more stable banana powder.
format	Journal Contribution
author	Mohd Shamsul Anuar Mohd Zuhair Mohd Nor Rosnah Shamsudin Wan Anwar Fahmi Wan Mohamad Siti Amirah Razali
author_facet	Mohd Shamsul Anuar Mohd Zuhair Mohd Nor Rosnah Shamsudin Wan Anwar Fahmi Wan Mohamad Siti Amirah Razali
author_sort	Mohd Shamsul Anuar
title	Banana powder production via foam mat drying
title_short	Banana powder production via foam mat drying
title_full	Banana powder production via foam mat drying
title_fullStr	Banana powder production via foam mat drying
title_full_unstemmed	Banana powder production via foam mat drying
title_sort	banana powder production via foam mat drying
publishDate	2022
url	http://agris.upm.edu.my:8080/dspace/handle/0/20352
_version_	1819285728340738048
score	13.4562235

Banana powder production via foam mat drying

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