Studies on the Quality of Banana Centre Core Flour Prepared by Different Drying Methods
R. Lakshman1, Dawn C.P. Ambrose2, Dtirout Chelvame1
1Department of Food Engineering, Karunya University, Coimbatore, Tamil Nadu, India.
2Central Institute of Agricultural Engineering – Regional Centre, Coimbatore – 3, Tamil Nadu, India.
DOI : http://dx.doi.org/10.12944/CARJ.3.1.07
PDF Downloads:
2207 
Abstract:
Banana centre core is used as a vegetable in South Indian culinary in India. Attempts were made to develop a process for the production of banana centre core flour for its effective utilisation for incorporation into food. Banana centre core dices were dried by different drying methods viz., sun drying, solar drying and tray drying at 50, 60 & 70°C temperature respectively. The dried banana centre core dices were then converted into flour in a pulveriser such that 90 percent of powder passed through 400 micron sieve. The influence of drying on the physical and functional properties of the banana centre core flour was analysed. Results of the study showed that the flour obtained by drying banana centre core dices at 70°C in a tray dryer was better in quality compared to other drying methods.
Keywords:
Banana Centre Core; Drying; Flour; Quality; Physical; Functional
Download this article as: 
| Copy the following to cite this article: Lakshman R, Ambrose D. C. P, Chelvame D. Studies on the on the quality of banana centre core flour prepared by different drying methods. Curr Agri Res 2015;3(1). doi : http://dx.doi.org/10.12944/CARJ.3.1.07 |
| Copy the following to cite this URL: Lakshman R, Ambrose D. C. P, Chelvame D. Studies on the on the quality of banana centre core flour prepared by different drying methods. Curr Agri Res 2015;3(1). Available from: http://www.agriculturejournal.org/?p=1356 |
Back to TOC