Effect of pre-treatments on production of banana powder

Abstract

The banana powder was preprared from mature mature green banana fruits of grand nine (AAA) varieties. The fruit pulp slices of 0.5cm thickness (in lots of 1kg/treatment/replication) were subjected to various pre-treatments as sulphur fumigation, dipping in KMS solution and NaHSO3solution with control. Pre-treated banana slices were dried under electric cabinet tray drier for 60o C for 18 hours and made into fine powder by grinding in electric mixture grinder and sieved and analyzed. The highest sugar content of 9.28% observed in the powder prepared from Control. The highest moisture content of the powder of 5.70% and the maximum powder recovery of 29 per cent was recorded in the treatment Dipping in 0.25% NaHSO3 for 5min, the visual sensory evaluation revealed that banana powder the maximum visual sensory score obtained by the treatment Sulfuring 2g/Kg for 30 min. are 9.18 out of 10.