Development of Process Technology for the Value Addition of Green Banana

Abstract

Banana is the cheapest fruit contains almost all essential nutrients and has several medicinal properties. Bananas are perishable fruit and have short shelf life of a few days after harvest. The green bananas are not consumed raw. Conversion of green banana fruit and peel into flour could contribute a reduction in losses and allow the food industry to store the product for longer period. newlineThe matured fresh green bananas Cv. Nendran of stage 2 were used for investigation. Banana was forced in downwards direction for peeling with blades. Four circular rings of diameters 24, 26, 28 and 30 mm were used. The operating capacity and effective capacity was found 59.49, 65.89, 69.75 and 72.00 kg/h and 53.65, 59.35, 66.25 and 67.71 kg/h for 24, 26, 28, 30 mm size peeler respectively. The average peeling efficiency for 24, 26, 28 and 30 mm diameter peeling unit was found to be 94.25, 94.74, 95.00 and 94.44 per cent respectively. newlineThe green banana fruits were washed. The green banana peels were cut in equal size of 3 cm x 1cm while pulp was sliced in 4 mm slices. The peel samples and slices were treated with 0.5, 1.0 and 1.5 per cent potassium meta bisulphite (KMS) solution for 10 min followed by tray drying at four temperatures viz., 40, 50, 60 and 70°C. Drying of green banana peel samples and pulp slices took place in falling rate period. Page model was found best to describe the drying kinetics of green banana peel samples and pulp slices. newlineFor dried green banana peel powder production 60°C drying air temperature and 0.6 per cent KMS treatment was found to be optimized conditions. Contd....