Vol. 11, Issue 8 (2022)

Author(s):
Kale Rushikesh and Er. Avanish Kumar

Abstract:
The present study deals with preparation and quality evaluation of raw banana powder. The tray drying method was adopted for drying purpose. Banana was sliced and was given a pre- treatment of 0.5% citric acid. The raw banana slices were tray dried and grounded to fine powder. Sensory evaluation of raw banana powder was done by using 9-point hedonic scale. The proximate analysis result of raw banana powder shows that moisture 3.73, ash 4.08, fat 1.56, Protein content 3.44, crude fibre 8.62, carbohydrates 78.57. Microbial analysis of raw banana powder was also examined. Among all the temperature used for drying purpose of banana powder, 80 ℃ for 6hr had shown better acceptability. From the present study it can be concluded that tray drying method best suitable for drying of banana slices to get quality of raw banana powder. The results of study shows that the protein content decreased with increase in storage period for both samples. The number of microorganisms increased over time (days). All these temperatures used for dehydration of banana powder, the performance of 80 ℃ temperature packed in HDPE was found better in respect of average rate of drying. After sensory evaluation it was found that the color, texture, flavour and overall acceptability were found satisfactory in HDPE sample dried at 80 ℃.