Compressibility, flowability and dissolution of Cavendish, Berangan and Mas banana powder

Mt Alias, Nurhidayah (2017) Compressibility, flowability and dissolution of Cavendish, Berangan and Mas banana powder. [Project Paper] (Submitted)

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Abstract

Banana is tropical fruit that widely known as rich in nutrition food which easily available at any fruit stalls around Malaysia and loved by consumer for it tasty taste. Banana is known as functional food since its nutrition not only full fill daily nutrition requirement but also provides health benefits to consumer. However, due to postharvest activities, banana is easily perishable. Primary factor that contributes to postharvest loss in fruits can be categorized in to mechanical, physiological, pathological or environmental factors. This study focuses on drying of banana into powder as drying is one of the conventional method used to preserve nutritional value of food products. By drying food products, the shelf life could be prolonged as microbial activities could be prevented due to of unavailability of free water molecules for the reaction. Oven and freeze drying methods were used to produce banana powder of three types of commonly consumed banana which are Cavendish, Berangan and Mas. For each type of banana, three different maturity level was used for sample selection, which are unripe, half-ripe and ripe. Powdered banana can be categorized into flour and powder, where banana flour is produced from unripe banana while banana powder is produced from ripe banana. Banana powder and flour is widely used in food industry as babies and invalids food, fillings in manufacturing of cakes and biscuits, flavouring in food and beverages. The compressibility, flowability and dissolution properties of banana powders were measured, analysed and compared. From the experiment, overall flowability properties of banana powders are poor except for freeze dried unripe Cavendish and Mas powder and oven dried unripe Berangan which are in passable range. This means that banana powders requires special design in storage and handling equipments to ensure that the powders able to smoothly flow. While compressibility analysis showed that oven dried ripe Cavendish powder is the most compressible based on its porosity and resistance of compaction value which good for tableting process in supplement or additional food manufacturing. For dissolution test of banana powders, it shows that unripe powders takes shorter time to completely dissolve compared to half-ripe and ripe powders however to propose the use of banana powder as disintegrant, further study must be done

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	01 Nov 2022 07:42
Last Modified:	08 Nov 2022 12:41
URI:	http://psaspb.upm.edu.my/id/eprint/549

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