Krishnaveni Rajamahendravarapu ¹, T. Vyshnavi ¹, A. Lavanya ¹, B. Sunitha Venkataseshamamba ¹, Gopinath Mummaleti ²

Affiliations
1 College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh, IN
2 Department of Food Biotechnology, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Tamil Nadu, IN

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.

Keywords

Banana, Drying, Nutrition, Flour, Thickener, Antioxidant

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