Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization (original) (raw)

2022, Journal of Food Quality

Green banana (Musa spp.) is a signifcant source of starch (resistant starch ∼50%), phenolics and favonoid compounds, and minerals (K, Mg, Zn, and Fe). Te utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they afect the quality parameters. Te present study was conducted using response surface methodology to optimize tray-drying temperatures (50-80°C) and slice thicknesses (2-8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. Te cubic model was found to be the best ft for most of the responses (R 2 = 0.95-1), and the quadratic model was ft for water activity (a w) (R 2 = 0.92). Te optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L * (84.06), C * (13.73), and h o (83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total favonoid content (3.10 mg QE/100 g) along with lower a w (0.25). Te optimized green banana four was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). Te four obtained had good fowability with a mean particle size of 60.75 ± 1.99 µm. Flour's gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, four's water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.