TY - JOUR
T1 - Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder
AU - Kabeer, Safreena
AU - Govindarajan, Nagamaniammai
AU - Preetha, R.
AU - Ambrose, Kingsly
AU - Essa, Musthafa Mohamed
AU - Qoronfleh, M. Walid
N1 - Funding Information:
The authors acknowledged SRM Central Instrumentation Facility SRM Institute of Science and Technology and School of Bioengineering, SRM Institute of Science and Technology (SRMIST) for providing analysis facilities. We express our thanks to Prof. C. Muthamizchelvan, V.C. (Engineering and Technology), Prof. S. Ponnusamy, Registrar SRM Institute of Science and Technology, Dr. T. V. Gopal, Dean, College of Engineering and Technology, and Dr. M. Vairamani, Chairperson, School of Bioengineering, SRM Institute of Science and Technology for cordial support.
Publisher Copyright:
© 2022, Association of Food Scientists & Technologists (India).
PY - 2023/3
Y1 - 2023/3
N2 - Musa paradisiaca (ripe Nendran) is the staple food of south India, especially Kerala. The present study analyzed the effect of different drying techniques, namely, freeze, spray and tray drying on the retention of nutrients especially micronutrients. Mineral content was determined by using Atomic absorption spectroscopy and Vitamin content was determined through High-performance liquid chromatography. This study aimed to analyze the availability of minerals and water-soluble vitamins in dried ripe banana powder. The micronutrient content of freeze-dried banana powder was observed to be with 486.92 ± 0.12 mg/100 g of potassium, 0.60 ± 0.005 mg/100 g of calcium, 3.10 ± 0.10 mg/100 g of sodium, 3.82 ± 0.02 mg/100 g of iron, 6.28 ± 0.04 mg/100 g of vitamin C and 0.606 ± 0.005 mg/100 g of vitamin B6. Along with micronutrient analysis, proximate, and various important physiochemical properties were also analyzed. The results showed that freeze-drying was the best technique to preserve nutrients present in ripe banana. Structure analysis of dried banana was done using scanning electron microscopy indicated that remarkable changes has occurred in both tray and spray dried banana when comparing to freeze dried banana. Data was analyzed by one-way ANOVA, found significantly differ at p < 0.05 with respect to drying methods. Graphical abstract: [Figure not available: see fulltext.]
AB - Musa paradisiaca (ripe Nendran) is the staple food of south India, especially Kerala. The present study analyzed the effect of different drying techniques, namely, freeze, spray and tray drying on the retention of nutrients especially micronutrients. Mineral content was determined by using Atomic absorption spectroscopy and Vitamin content was determined through High-performance liquid chromatography. This study aimed to analyze the availability of minerals and water-soluble vitamins in dried ripe banana powder. The micronutrient content of freeze-dried banana powder was observed to be with 486.92 ± 0.12 mg/100 g of potassium, 0.60 ± 0.005 mg/100 g of calcium, 3.10 ± 0.10 mg/100 g of sodium, 3.82 ± 0.02 mg/100 g of iron, 6.28 ± 0.04 mg/100 g of vitamin C and 0.606 ± 0.005 mg/100 g of vitamin B6. Along with micronutrient analysis, proximate, and various important physiochemical properties were also analyzed. The results showed that freeze-drying was the best technique to preserve nutrients present in ripe banana. Structure analysis of dried banana was done using scanning electron microscopy indicated that remarkable changes has occurred in both tray and spray dried banana when comparing to freeze dried banana. Data was analyzed by one-way ANOVA, found significantly differ at p < 0.05 with respect to drying methods. Graphical abstract: [Figure not available: see fulltext.]
KW - Banana
KW - Freeze-drying
KW - Micronutrients
KW - Musa paradisiaca
KW - Tray drying
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U2 - 10.1007/s13197-022-05498-x
DO - 10.1007/s13197-022-05498-x
M3 - Article
C2 - 36908370
AN - SCOPUS:85132286636
SN - 0022-1155
VL - 60
SP - 1107
EP - 1116
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 3
ER -