The production of banana puree powder by foam mat drying method

Razali, Siti Amirah (2018) The production of banana puree powder by foam mat drying method. [Project Paper] (Submitted)

Text lp FK 2018 9.pdf Download (6MB)

Abstract

Banana fruit is one of the world's most important crops and plays a key role in food security especially in the developing countries. Regrettably, almost one quarter of the annual banana production is rejected due to not meeting the required dimensions for retail sale. Fortunately, the rejected bananas can be used as a food ingredient for various applications, including as banana puree. Banana puree is the main commercial processed banana product worldwide; however, it is generally deteriorating rapidly. Thus, this study focuses on the dehydration of banana puree through foam mat drying (FMD) technique to prolong its shelf life. It involves whipping the banana puree to form the foams with the existence of whey protein concentrate (WPC) and carboxymethyl cellulose (CMC) as the foaming agent and foam stabilizer, respectively. The study was divided into 3 stages in order to 1) evaluate the effect of different foaming agent percentages (5, 7.5, 10, 12.5 and 15%); and 2) determine the effect of drying temperatures (80, 70, 60 and 50°C) on the production of FMD banana puree powder; while 3) comparison of the drying curve between FMD and control sample. The oven dried sample was used as the sample control. The banana puree powders produced were analyzed in terms of the foam density, moisture content, solubility, color (browning index) and flow ability ( caking strength). Based on the obtained findings in both stages, the foam mat drying technique has proven to produce good quality banana puree powder in terms of the powder properties in comparison with the control sample. In addition, by using the FMD technique, the drying time of the banana puree can be reduced by 2-3 times. Due to acceptable characteristics of the produced powder, this study has recommended the production of the - FMD banana puree powder by using 10% of foaming agent and at 80°C drying temperature.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	27 Oct 2023 08:06
Last Modified:	27 Oct 2023 08:06
URI:	http://psaspb.upm.edu.my/id/eprint/1607

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