DEHYDR ATED BANANA PRODUC TS

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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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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 dont 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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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 85C and about 95C about 4 minutes

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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. 25C, for at least about 3 months when stored in closed clear glass containers.

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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
Previous combination with cereal flours.
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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 is a free flowing powder which is stable minimum for one year after packaging. It is also a very useful diet for infant. It can be used in bakery and confectionery industries, in treatment of coaliac disease, and in intestinal disorders.

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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 (usually @1.8 to 3.6 kg per ton of fruit

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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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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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DEHYDRATED BANANA PRODUCTS

Soaking in 0.2 % KMS solution (30 min.) drying at 80C for 6-8 hrs. (Cabinet drier) Cooling Milling Sieving (BS 80 mesh) Flour.

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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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DEHYDRATED BANANA PRODUCTS

Ready to use banana milk shake powder Ingredients: Banana flour - 1000g

Skim milk powder- 1000g

Sugar - 4000g
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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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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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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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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DEHYDRATED BANANA PRODUCTS

Sponge Cake Ingredients:
Banana flour - 60g Maida - 60g Sugar -120g Egg -2 n0 Butter - 60g Essence (banana )- few drops Baking powder - tsp Salt - a pinch Milk - as required

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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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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 375F for 20min. Cool the cake and cut into desirable size.

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DEHYDRATED BANANA PRODUCTS

BANANA COOKIES

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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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DEHYDRATED BANANA PRODUCTS

References :
Swamy Gabriela Jhon, Kongu Engineering College, Perundurai, Erode. Science Tech Entrepreneur, July 2010.

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, Founders 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 SHGs, Jan 2006