Physicochemical Properties and Nutritional Compositions of Foamed Banana Powders (Pisang Awak, Musa sapientum L.) Dehydrated by Various Drying Methods

Phisut NAKNAEN; Phantipha CHAROENTHAIKIJ; Paramaporn KERDSUP

Authors

Phisut NAKNAEN Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok 10110
Phantipha CHAROENTHAIKIJ Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok 10110
Paramaporn KERDSUP Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok 10110

Keywords:

Foam mat drying, banana, foam, freeze drying, hot air drying, vacuum drying

Abstract

The objective of this research was to evaluate the physicochemical properties and nutritional compositions of foamed banana powders, as affected by various drying methods. The foaming process of banana puree was undertaken by using whey protein concentrate (5 %) as a foaming agent. After that, the banana foam was dehydrated by various drying methods, including hot air drying, vacuum drying, and freeze drying. Unfoamed banana puree dried by hot air drying was used as the control treatment. All the foamed banana powders exhibited higher L* and b* and lower a* values than that of the unfoamed one. Lower solubility and hygroscopicity were observed in the unfoamed banana powder, compared to all the foamed banana powders. All the foamed banana powders contained higher total phenolic contents (TPC), β-carotene, thiamine, and riboflavin, as well as ascorbic acid, compared with the unfoamed banana powder. Among the foamed banana powders, the freeze dried powder had the lowest bulk and compaction density, while the solubility and hygroscopicity were the highest. The highest nutrition components, mentioned above, and antioxidant activities were found in the foamed banana powders dehydrated by freeze drying, followed by vacuum drying and hot air drying, respectively. Therefore, the banana powder made by the foaming process and consequently subjected to freeze drying was of a higher quality, in terms of nutritional compositions as well as antioxidant capacities.

doi:10.14456/WJST.2016.18

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