Thin layer drying kinetics of Banana var. Monthan (ABB): Influence of convective drying on nutritional quality, microstructure, thermal properties, color, and sensory characteristics

• DOI: 10.1111/jfpe.13020
• Publication Date: 2019-02-12T08:09:52Z
• Authors: Paramasivam Sures...; Eyarkai Nambi; Karur Nallappagou...; Muthu Mayil Vaganan; Iyyakkutty Ravi; Kandallu Jayarama...; Subbaraya Uma
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract Banana with good amount of resistant starch (RS) offers greater benefit to human health. Studying the dehydration mechanism raw banana slice is very important for subsequent processes and quality product. Thus study was aimed investigate influence varying temperatures viz., 45, 55, 65°C in a convective dryer on thin layer drying kinetics infer their rheological properties coupled thermal sensory quality. Time reducing moisture content from initial 71.2 ± 0.2% final 4.66–6.13% found be 270, 210, 150 min 65°C, respectively. Moisture ratio decreased exponentially an increase time. Page logarithmic models obtained highest r 2 , lowest chi‐square values least root mean square error better reflected slices. Improved rehydration (1:2.4) RS (36.26%) observed temperature 55°C. Higher water absorption capacity (WAC) 55°C (4.86%). Swelling power flour maintained 4–6% till 70°C but it reached 22% 90°C. Thermal microstructure differed significantly temperatures. The lower value whiteness index low than at higher Dehydration superior nutrients like ascorbic acid. had rod shaped granules traces protein its surface as evidenced. Irregular spherical shape, dents, shrinkages were powders dehydrated high (>65°C). Equilbrium relative humidity (ERH) studies revealed that 13.27 15.23% danger critical point, respectively, flour. Descriptive scores endorsed other Practical applications potential food products besides adding minerals basic nutrients. Drying process should retain characteristics fresh fruits by minimizing cellular structural changes during drying. Mathematical modeling scope set variables which are influencing dried could replacement or supplement various formulations. With physical swelling enthalpy along RS, allow formation bulk, high‐fiber pasta, noodles, healthy functional foods improved descriptors. flour‐based enterprises started places where cultivated large sum produced bananas getting wasted due poor postharvest management.