Publication: Physicochemical properties and nutritional compositions of foamed banana powders (Pisang Awak, Musa sapientum L.) dehydrated by various drying methods
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Issued Date
2016
Resource Type
File Type
application/pdf
ISSN
16863933
Other identifier(s)
2-s2.0-84957605084
Rights Holder(s)
Scopus
Bibliographic Citation
Walailak Journal of Science and Technology. Vol 13, No.3 (2016), p.177-191
Suggested Citation
Naknaen P., Charoenthaikij P., Kerdsup P. Physicochemical properties and nutritional compositions of foamed banana powders (Pisang Awak, Musa sapientum L.) dehydrated by various drying methods. Walailak Journal of Science and Technology. Vol 13, No.3 (2016), p.177-191. Retrieved from: https://hdl.handle.net/20.500.14740/5589
Author(s)
Abstract
The objective of this research was to evaluate the physicochemical properties and nutritional compositions of foamed banana powders, as affected by various drying methods. The foaming process of banana puree was undertaken by using whey protein concentrate (5 %) as a foaming agent. After that, the banana foam was dehydrated by various drying methods, including hot air drying, vacuum drying, and freeze drying. Unfoamed banana puree dried by hot air drying was used as the control treatment. All the foamed banana powders exhibited higher L* and b* and lower a* values than that of the unfoamed one. Lower solubility and hygroscopicity were observed in the unfoamed banana powder, compared to all the foamed banana powders. All the foamed banana powders contained higher total phenolic contents (TPC), β-carotene, thiamine, and riboflavin, as well as ascorbic acid, compared with the unfoamed banana powder. Among the foamed banana powders, the freeze dried powder had the lowest bulk and compaction density, while the solubility and hygroscopicity were the highest. The highest nutrition components, mentioned above, and antioxidant activities were found in the foamed banana powders dehydrated by freeze drying, followed by vacuum drying and hot air drying, respectively. Therefore, the banana powder made by the foaming process and consequently subjected to freeze drying was of a higher quality, in terms of nutritional compositions as well as antioxidant capacities. © 2016, Walailak University. All Right reserved.