1. DEHYDRATED BANANA PRODUCTS
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2. DEHYDRATED BANANA PRODUCTS
Introduction Dehydration means the process of removal of moisture by the application of artificial heat under controlled conditions of temperature, humidity and air flow. In this process a single layer of fruit, whole or cut into pieces or slices are spread on trays which are placed inside the dehydrator. The initial temperature of the dehydrator is usually 43° C which is gradually increased to 66-71° C. At the present time there are a wide variety of techniques available for dehydrating bananas.
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3. DEHYDRATED BANANA PRODUCTS
History of Drying
One of the oldest methods of food preservation.
Practiced by nomadic peoples of the Middle East and Asia.
Dried foods are light, take little space, and don’t need refrigeration.
Dried foods are ideal for traveling-camping, backpacking.
Drying removes moisture from food so bacteria, yeasts, and molds cannot grow and spoil the food.
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4. DEHYDRATED BANANA PRODUCTS
Drying also slows the action of enzymes, but does not kill them. Bananas can be dehydrated without significant enzymic discoloration to produce a dehydrated banana. It retains a substantial portion of its original texture. Steam blanching the slices to heat the banana to a temperature between about 85°C and about 95°C about 4 minutes
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5. DEHYDRATED BANANA PRODUCTS
The banana product obtained is substantially free of enzymic discoloration, water activity below about 0.6 and is rehydratable with moisture content up to about 80% . The product retains these properties at normal storage temperature e.g. 25°C, for at least about 3 months when stored in closed clear glass containers.
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6. DEHYDRATED BANANA PRODUCTS
Sun drying of Banana fruits
Dried ripe banana is known as ‘banana fig’.
The fruit is peeled, sliced lengthwise, sulphured and dried in the sun. Unripe bananas are peeled after blanching in boiling water and cut into discs for drying.The dried slices are either cooked or fried.
They can also be converted into banana flour which can be used as such or in combination with cereal flours.
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7. DEHYDRATED BANANA PRODUCTS
Banana Powder
Banana powder is prepared from pulp of fruits after mashing and drying in a drum or spray driers.
dried product is pulverized and passed through a 100-mesh sieve.
It can be used in bakery and confectionery industries, in treatment of coaliac disease, and in intestinal disorders.
It is a free flowing powder which is stable minimum for one year after packaging. It is also a very useful diet for infant.
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8. DEHYDRATED BANANA PRODUCTS
Process for drying /Dehydration of Banana fruits :
Fruits (mature and free from insects and disease) Washing Peeling / removal of outer skin cut halve lengthwise or slice crosswise 12mm thick Spreading on flat wooden trays Sulphuring to 3.6 kg per ton of fruit
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9. DEHYDRATED BANANA PRODUCTS
Drying/dehydration ( with occasional turning) Sweating Packaging in air tight tin containers (or) polythene bags Storage (at ambient temperature).
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10. DEHYDRATED BANANA PRODUCTS
Banana flour based foods
Banana flour preparation is usually carried out as means of preservation. Banana (green, mature and unripe) Washing (surface) Steaming (10-15 min.) Removing the peel Slicing (3mm thickness)
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11. DEHYDRATED BANANA PRODUCTS
Soaking in 0.2 % KMS solution (30 min.) drying at 80°C for 6-8 hrs. (Cabinet drier)
Cooling
Milling
Sieving (BS 80 mesh)
Flour.
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12. DEHYDRATED BANANA PRODUCTS
Banana flour is utilized for the preparation of ready to use processed products such as weaning food mixes and banana milk shake powder. The flour is incorporated with other cereal/ pulse flour and is used for the preparation of home made products viz., idiyappam, paniyaram, muruku, pakoda, gulabjamun, chappathi, biscuit, sponge cake and ice cream.
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13. DEHYDRATED BANANA PRODUCTS
Ready to use banana milk shake powder Ingredients: Banana flour g Skim milk powder- 1000g Sugar g Method: Banana flour is prepared as given above. Sugar is powdered by using mixie. Banana flour, powdered sugar and skim milk powder are mixed together well.
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14. DEHYDRATED BANANA PRODUCTS
Preparing banana milk shake, 25g of instant BMSP is taken, cold paste is prepared by adding little water and then to 150ml water.
The contents are cooked for 3 min. and cooled to room temperature.
Then 2-3 drops of banana essence is added, whipped in mixie for one min. and chilled before serving.
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15. DEHYDRATED BANANA PRODUCTS
Pagoda Ingredients: Bengal gram flour - 50g Banana flour - 50g Onion (chopped) - 50g Green chillies - 10g Curry leaves - 2g Salt - 2g Water - 2g Oil - for frying
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16. DEHYDRATED BANANA PRODUCTS
Method:
Banana and Bengal gram flours and salt are mixed together. Chopped onions, green chillies and curry leaves are added to it and thick dough is prepared by adding water. Small ball size dough is taken and pressed to flat shape. The flatten dough is fried in hot oil till it turned to golden yellow colour.
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17. DEHYDRATED BANANA PRODUCTS
Sponge Cake
Ingredients:
Banana flour - 60g
Maida - 60g
Sugar -120g
Egg -2 n0
Butter g
Essence (banana )- few drops
Baking powder ¼ tsp
Salt a pinch
Milk - as required
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18. DEHYDRATED BANANA PRODUCTS
Method:
Sieve the flour and baking powder twice. Cream the butter and sugar till light and fluffy. Beat separately egg white and yolk. Add beaten egg to the cream and mix well.
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19. DEHYDRATED BANANA PRODUCTS
Flour is added to the beaten egg and cream mixture by folding gently.
Milk is added to bring the mix to a dropping consistency.
Pour the mix into a greased, dusted tin and bake at 375°F for 20min.
Cool the cake and cut into desirable size.
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20. DEHYDRATED BANANA PRODUCTS
BANANA COOKIES
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21. DEHYDRATED BANANA PRODUCTS
Assessment :
Dehydration means the process of removal of moisture by the application of
Ans : Artificial heat
Drying is the process introduced by which countries?
Ans:Middle East and Asia
Dried ripe banana is known as
Ans: ‘banana fig’.
The banana flour is incorporated with other cereal/ pulse flour – True/ False
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22. DEHYDRATED BANANA PRODUCTS
References :
Swamy Gabriela Jhon, Kongu Engineering College, Perundurai, Erode. Science Tech Entrepreneur, July Value added products technology in Banana and Plantain. National Research Centre for Banana, Thiruchirapalli. K. K. Surendranathan, N. K. Ramaswamy, P. Radhakrishna and J. S. Nair Nuclear Agriculture and Biotechnology Division Bhabha Atomic Research Centre, BARC News letter Issue No. 249, Founder’s Day Special Issue, 188, Value added products from ripe banana: banana juice and ripe banana powder. The Hindu, Value added Banana products a boon for SHG’s, Jan 2006