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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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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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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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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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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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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.

dried product is pulverized and passed through a 100-mesh sieve.

Banana powder is prepared from pulp of fruits after mashing and drying in a drum or spray driers.

Banana Powder


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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Process for drying /Dehydration of Banana fruits :


Drying/dehydration ( with occasional turning)

Sweating

Packaging in air tight tin containers (or) polythene bags

Storage (at ambient temperature).

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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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Banana flour based foods


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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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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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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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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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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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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Method:


Sponge Cake

Ingredients: Banana flour - 60g

Maida - 60g

Sugar -120g

Egg -2 n0

Butter - 60g

Essence (banana )- few drops

Baking powder - ¼ tsp

Salt - a pinch

Milk - as required

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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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Method:


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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BANANA COOKIES

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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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Assessment :


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, 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

References :

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