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DEHYDR
ATEDBANANA
PRODUCTS
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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 dontneed 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 85C and about 95C 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. 25C, 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. Unripebananas 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.Previous Next End
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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 :
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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
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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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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.Previous Next End
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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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PagodaIngredients:
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:
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Sponge Cake
Ingredients:
Banana flour - 60g
Maida - 60g
Sugar -120g
Egg -2 n0
Butter - 60g
Essence (banana )- few drops
Baking powder - tsp
Salt - a pinchMilk - 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:
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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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BANANA COOKIES
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Dehydration means the process of removal of moisture by theapplication of ---------
Ans : Artificial heat
Drying is the process introduced by which countries?
Ans:Middle East and Asia
Dried ripe banana is known as ---------
Ans: bananafig.
The banana flour is incorporated with other cereal/ pulse flour True/
False
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Assessment :
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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, FoundersDay
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
References :