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Chavan, K. G.
- Study of Immature Banana Powder and its Utilization in Kurdai
Abstract Views :159 |
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Authors
K. G. Chavan
1,
K. P. Babar
1
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 127-130Abstract
Kurdai is Indian traditional wheat fermented food, native to Maharashtra and parts of Gujarat. It is prepared by soaking whole wheat in water for 3 days, during which the batter undergoes fermentation. The batter is then finely ground to obtain a milky white extract, which is cooked with water forming soft and stiff dough. The dough is then passed through a press to get Kurdai, which is then dried and stored. It is locally popular as a snack food after being deep fried for consumption. Banana fruit has a very short post harvest shelf life because of its highly perishable nature. Short shelf life and increased production necessitates development of non-conventional products from banana. To prevent the losses of green banana drying method was applied to convert raw banana into banana powder by drying the raw banana flakes in tray dryer at 60°C for 10hrs. To make proper use and avoid wastage of banana we have introduced kurdai with banana powder which is rich in nutrients. Now-a-days consumers demand convenience, quality, and innovative food products. Consumers expect the food producers to deliver high quality products for a reasonable price. In addition, consumer’s tastes and preferences are also changing. Health is considered important, but not at the expense of quality. Consumers want to experience novel and interesting foods, which are fresh, convenient and tasty. Increased attention to health along with the unavailability of unique foods plus a strong consumer demands for convenience creates the need for convenience foods. Technology is also a challenge to the food industry.Keywords
Wheat Flour, Banana Powder, Fibre, Functional Property, Nutritional Property.References
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- Shaikh, Sarah, Bornare, D.T. and Syed, Ayesha (2017). Process optimization for making unripe banana flour and its utilization in Vermicelli. Internat. J. Adv. Scientific Res. & Engg. Trends, 2 (10).
- Utilization of Immature Banana Powder in Developed Kurdai
Abstract Views :196 |
PDF Views:0
Authors
K. G. Chavan
1,
K. P. Babar
1
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 353-358Abstract
To prevent the losses of immature banana drying method was applied to convert raw immature banana into banana powder by drying the raw immature banana flakes in tray dryer at 50°C for 12hrs. Kurdai is Indian traditional wheat fermented food, native to Maharashtra and parts of Gujarat. It is locally popular as a snack food after being deep fried for consumption. This study was conducted to evaluate physico-chemical property of immature banana powder and Kurdai. The objective to develop Kurdai with nutritional property by adding 5, 10, 15 and 20 per cent immature banana powder (IBP), and determine the effect of this on the nutritional properties. Kurdai were made through fermentation, cooking and sun drying process. The Kurdai were characterized. The presented study indicated that immature banana powder is a potential source of fibre when substituted for white milky extract (cheek) in Kurdai product. The incorporation of 5 per cent immature banana powder in the Kurdai ingredients significantly increased their fibre and protein and decrease carbohydrates. Now-a-days consumers demand convenience, quality and innovative food products. Consumers expect the food producers to deliver high quality products for a reasonable price. In addition, consumer’s tastes and preferences are also changing. Health is considered important, but not at the expense of quality. Consumers want to experience novel and interesting foods, which are fresh, convenient and tasty.Keywords
Tray Drying, Immature Banana Powder, White Milky Extract, Nutritional Properties, Kurdai.References
- AOAC (2005). Association of official analytical chemists. Official Methods of Analysis of AOAC.
- Davidson, P. M. and Ziavonic, S. (2003). The use of natural antimicrobials. In: Food preservation techniques (CRC Press, England), 5-23pp.
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- Joshi, Pallavi and Varma, Kanika (2015). Assessment of nutritional and physio-chemical properties of banana flour. Res. J. Family, Community &Consumer Sci., 3(5) :17.
- Patil, S.D., Patil, M.R. and Badgujar, C.D. (2012). Varietal wealth of banana in Maharasthtra: An Overview, Trends in Life Sciences, 1 (3) : 50-53.
- Pavitra, K., Shrinivas, R. Deshmukha and Sonawane, Sachin, K. (2015). Production of bacteriocin from pediococcus pentosaceus isolated from Kurdai. Ann. Food Sci. & Technol., 16 (2) : 445- 453.
- Shaikh, Sarah, Bornare, D.T. and Syed, Ayesha (2017). Process optimization for making unripe banana flour and its utilization in vermicelli. Internat. J. Adv. Scient. Res.& Engg. Trends., 2 (10): 229-237.
- Srivastava, Sneha, Genitha, T.R. and Yadav, Vrijesh (2012). Preparation and quality evaluation of flour and biscuit from sweet potato. J. Food Process. Technol., 3:12. DOI: 10.4172/2157-7110.1000192.