Process Development for the Value Addition of Banana Central Core (Pseudo Stem)
D.Tiroutchelvame1, M.M. Pragalyaashree2, Dayanand Peter3
1Dr.D.Tiroutchelvame, Assistant Professor, Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore , Tamilnadu, India.
2Dr.M.M.Pragalyaashree, Assistant Professor, Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore , Tamilnadu, India.
3Er.Dayanand Peter, Assistant Professor, Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore , Tamilnadu, India.
Manuscript received on November 15, 2019. | Revised Manuscript received on November 23, 2019. | Manuscript published on November 30, 2019. | PP: 1055-1060 | Volume-8 Issue-4, November 2019. | Retrieval Number: C6431098319/2019©BEIESP | DOI: 10.35940/ijrte.C6431.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 & 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.
Keywords: Banana Pseudo Stem, Tray Drying, Stem Powder, Biscuits.
Scope of the Article: Neural Information Processing.