Maya, T.*1, Neeraja Suresh2 and Chinju, E.A.3
1,2,3Pineapple Research Station, Kerala Agricultural University, Vazhakulam– 686670
Email: maya.t@kau.in
Received-02.01.2023, Revised-14.01.2023, Accepted-24.01.2023
Abstract: Nendran, a French plantain cultivar, possess high content ofantioxidants, resistant starch, minerals anddigestible fibre. The plantain peel is also rich source of dietary fibre and protein content. Flours supplemented with dried whole banana flour can be used to develop various functional foods.Sixpretreatments and three airdrying temperatures were evaluated to optimise cabinet tray drying process for unripe Nendran banana slices.Pretreatment of banana slices with citric acid (0.3%) alone or in combination with ascorbic acid (0.3%) for 10 minutes followed by cabinet drying at 70℃ for 7 hours yielded good quality whole unripe Nendran banana powder.
Keywords: Banana, Nendran, Raw banana flour, Citric acid
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