Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder. Issue 4 (27th February 2021)

• Record Type: Journal Article
• Authors: Jha, Pooja; Meghwal, Murlidhar; Prabhakar, Pramod K.; Singh, Anurag
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 4(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-02-27
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15356
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Banana flowers are highly susceptible to enzymatic browning. Different pretreatments are generally used to reduce enzymatic browning and also helpful to reduce the bitterness of banana flowers. This study explored different pretreatments effects on drying kinetics, moisture diffusion, physical, functional, flow, and sensory properties of banana flower powder. Samples were pretreated with five different pretreatments ( T 0 : Control, T 1 : Blanching, T 2 : Citric acid solution, T 3 : Lemon juice, T 4 : Brine solution, T 5 : Rice rinse water) then dried under a tray dryer (50°C). Experimental data were fitted to thin‐layer drying models and the Page model was found the best‐fitted model for all pretreatments with the highest R 2 values of 0.99652 ( T 0 ), 0.99584 ( T 1 ), 0.99438 ( T 2 ), 0.99499 ( T 3 ), 0.9950( T 4 ), and 0.99903( T 5 ). The diffusivity coefficient of moisture transfer was calculated by using Fick's second law and varied from 1.2925 × 10 −6 m 2 /s to 9.8493 × 10 −7 m 2 /s. Sample T 5 showed the highest lightness L * of 56.66 ± 1.56 with redness ( a *) of 2.31 ± 0.56, and yellowness (b) of 9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% ( T 0 ) and bulk and tapped density were varied from 0.3315 to 0.4023 g/cm 3 and 0.4109 to 0.467 g/cm 3 . Pretreatments also affected flow, foaming, and oil binding properties. Industrial applications: The finding of this study can be applied in the waste utilization process in banana farms and help to generate income for farmers. Pretreatment before processing can reduce enzymatic browning, bitterness, starchy flavor, and also helps to enhance functional, flow, color characteristic of banana flower powder which will increase consumer demand. This comparative study regarding pretreatment can be useful for different processing. The present work suggests that dipping banana flower slices in lemon juice and rice rinse water before drying operation valuable pretreatment technology for banana flower drying, which can not only improve color parameters of banana flower powder, but also enhance some functional and flow properties of banana flower powder. Data generated can be used for process design and new food product formulation. Novelty Impact Statement: Drying of banana waste (flower) has been mathematically modeled. Effective diffusivity has been determined for understanding the physico‐functional properties. Functional properties of banana flower powder are studied which is useful for new product development.