American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(4), 128-133
DOI: 10.12691/ajfst-2-4-4
Open AccessArticle

Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product

S.M. Asif-Ul-Alam1, Md Zohurul Islam2, , Md Mozammel Hoque3 and Kamrunnaher Monalisa4

1Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

2Assistant professor, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

3Professor, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

4Lecturer, Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

Pub. Date: August 11, 2014

Cite this paper:
S.M. Asif-Ul-Alam, Md Zohurul Islam, Md Mozammel Hoque and Kamrunnaher Monalisa. Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product. American Journal of Food Science and Technology. 2014; 2(4):128-133. doi: 10.12691/ajfst-2-4-4

Abstract

This study investigated the effects of hot air drying and freeze drying methods on physicochemical and functional properties of green banana (Musa sapientum) flour and incorporated biscuits. Both freeze and hot air dried green banana flour was replaced by wheat flour with different degrees of substitutions including 0, 10, 15, 20% and subjected to proximate analysis and sensory evaluation. The results of this study showed that freeze drying method retained high amount of protein, fat, ash and fiber content in green banana flour than hot air drying method. The moisture content was high in hot air dried banana flour than freeze dried flour. That’s why the water holding capacity of hot air dried banana flour was high. The freeze dried banana flour had the higher foaming capacity (10.48%) as compared with hot air dried banana flour (8.61%). As the concentration of banana flour increased the spread ratio of biscuits decreased. The addition of increasing level of banana flour had higher ash, fiber, carbohydrate, calcium, phosphorus, iron and zinc content while protein and fat content found lower in the biscuits. In sensory analysis, 5% freeze dried biscuits hold the highest score in color, texture and overall acceptability; and 10% hot air dried secured highest score in flavor.

Keywords:
banana flour supplemented biscuits freeze drying hot air drying functional properties physicochemical properties sensory quality

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